Ingredients: Braised Lentils

• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 shallot or small red onion, minced
• 1 cup of black (beluga) lentils; rinsed
• 1 bay leaf
• 1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried)
• 4 cups of water
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly ground pepper

Ingredients: Lemon Cream Sauce

• 2 tablespoons of unsalted butter (use oil if vegan)
• 1/4 cup of minced shallot
• 1 clove of garlic, minced
• 1 cup of white wine
• 2 cups of half & half cream (about 10%) OR soy creamer
• 1 tablespoon of grated lemon zest
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 cup of finely grated Parmesan cheese (omit if vegan)
• salt and freshly ground pepper to taste

Ingredients: Mixed Vegetables

• 1 tablespoon of olive oil
• 1 yellow pepper; chopped
• 1 orange pepper; chopped
• 1 medium sized zucchini; diced
• 1 teaspoon of Herbes de Provence (or a dried mixture of rosemary, thyme & fennel)

Method


For the Lentils: Heat the olive oil in a medium sauce pan over medium heat. Sauté the garlic and the shallot until both are translucent (about 5 minutes). Add the lentils, bay leaf and thyme. Give the lentils a stir to coat them in oil. Cover the lentils with the water, turn up the heat and bring the pot to a boil. Lower the heat, cover and simmer the lentils for 25 minutes (or until tender). Drain any remaining liquid, remove the bay leaf and season with salt & pepper.


For the Lemon Cream Sauce: Heat the butter in a medium saucepan over medium heat until the butter is foamy. Add the shallot & garlic and cook until translucent (about 5 minutes). Add the wine and cook at a low boil until reduced by half (about 15 minutes). Add the half & half (or soy creamer) and cook at a low boil until reduced by about 1/3 and the sauce thickly coats the back of a spoon (about 15 minutes). Pour the sauce into a blender and add the lemon zest, juice and parmesan cheese. Blend well. Add salt and pepper to taste. Note: keep the sauce warm over low heat until the lentils are ready to serve.


For the Vegetables: Heat the olive oil in a medium sauce pan over medium heat. Add the peppers and sauté for 10 minutes; or until the peppers are soft and beginning to caramelize. Add the diced zucchini and the Herbes de Provence. Sauté until the zucchini is tender.


To Serve: Pool one-fourth of the warm Lemon Cream Sauce onto each plate. Mound one-fourth of the Braised Black Lentils in the centre of the sauce in a high, neat pile. Place a scoop of the vegetables atop the lentils. Garnish with parmesan curls and/or arugula leaves. 


Source: Café Flora Recipes from the Seattle Restaurant – Catherine Geier