Lentils a la Saison
Recipe type: Side Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe came from Sugar, Nutmeg's sister in-law. She had convinced a local Italian restaurant to part with their secret. You can play with the ingredients to your taste. Note:
the original recipe called for carrot instead of zucchini, so feel free to experiment. It also called for three tablespoons of marscapone, which we did not have and likely would be a yummy addition.

Ingredients
  • 1 tablespoon Olive Oil good quality
  • 1 whole Zucchini finely grated
  • 1 small whole Onion finely diced
  • 1⅔ cups Brown lentils. Use the canned, cooked variety to make it easy. If you insist on using dried, rinse well and double the volume of liquid below.
  • 1 cup Chicken Stock
  • 1 cup White Wine
  • 1 pound Spinach
  • 2 tablespoons Cumin ground
  • 2 cloves Garlic crushed
  • Salt and Pepper, to taste
  • ⅓ cup Goat Cheese
Instructions
  1. Saute the zucchini, onion and garlic until soft
  2. Add the cumin and lightly toast in the pan
  3. Add lentils and cook for a few minutes
  4. Add the chicken stock and white wine
  5. Cover and simmer for approx 20 minutes
  6. Add the spinach until it just wilts
  7. Add Goat cheese
  8. Salt and Pepper, to taste
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/01/lentils-for-luck