Description
Each bite is a harmonious blend of textures and flavors, making this Lentilles du Puy with Spinach and Crème Fraiche feel both sophisticated and comforting.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 medium carrot, fine dice
- 1 medium celery rib, fine dice
- 2 cups low-sodium vegetable broth *
- Hot water *
- 1 cup dry black [beluga] lentils, picked through and rinsed *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Other Ingredients:
- 2 Tablespoons Dijon mustard
- 1 Tablespoon tahini
- Pinch to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 2 cups chopped baby spinach *
Vegan Crème Fraiche
- ½ cup [raw] cashews
- 1/3 to ½ cup water
- 2 teaspoons white wine vinegar
- 1 Tablespoon lemon juice (or lime juice)
- ¼ teaspoon sea salt (+/-)
Instructions
- If serving with Vegan Crème Fraiche, make it now – see separate instructions, and refrigerate.
- In a large, deep skillet, sauté the diced onions, carrots, and celery over medium-high heat for 6 to 7 minutes until softened, add a splash of water to prevent burning, if needed
- Add all the remaining Base Ingredients to the skillet, stir well to combine, bring to a boil, then reduce the heat to a low simmering boil, cover with a lid and simmer for 25 minutes, stirring occasionally.
- In the meantime, bring a small pot (or tea kettle) of water to boil, then keep the water hot in case you need to use it to moisten the lentils.
- After 25 minutes, check the lentils for tenderness. If not tender and pan still has water, continue cooking until the lentils are tender, checking occasionally on the tenderness and water remaining in the skillet. If most of the water has evaporated (as the skillet has become dry before the lentils are tender), then add some hot water, ¼ cup at a time, cover with lid and continue to simmer. Repeat until this process until the lentils are tender.
- Once the lentils are tender, check the amount of remaining liquids in the skillet. If the skillet is dry, then add ¼ cup of hot water, then add all the Other Ingredients, stir to combine. Simmer for several minutes, then gently fold in the chopped baby spinach, simmer for 2 minutes, then remove the skillet from the heat, cover for several minutes to wilt the baby spinach.
- To serve, transfer to a serving platter and dollop with the Vegan Crème Fraiche.
Vegan Crème Fraiche Instructions:
- Place the raw cashews into a small bowl, cover with boiling water and allow to steep for 20 minutes. After 20 minutes, drain off the water (and discard), then add to a high-speed blender.
- Place all the remaining Vegan Crème Fraiche Ingredients into the high-speed blender along with the soaked cashews. Blend on high until smooth and emulsified.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5