Sunday, April 4, 2010

Lentil Caviar with Cod and a simple salad

I don't usually post a whole meal, but these three simple elements - lentil "caviar," cod cooked in butter, and and the simplest arugula salad - worked so well together that I have to suggest making the combination. I set out just to post the lentils which are great as a hot side dish or as the base for a lentil salad. We buy the tiniest green-black lentils we can find, but simple french lentils or small green lentils should work as well. To turn this into a salad just allow it to cool and then drizzle on a little olive oil and balsamic vinegar. Toss to coat and you're finished (unless you feel like adding some minced carrots and tomatoes and maybe a little feta, but then it doesn't look as much like caviar).

Lentil Caviar
serves 2 to 4

1/2 yellow onion, diced small
2 garlic cloves, diced small
1 carrot, peeled & diced small
1 1/2 cups tiny black lentils
3 cups stock
1 bay leaf
2 t thyme
1 t mustard
fresh ground black pepper to taste
  • In a small pot, saute the onion and garlic in a tablespoon of butter or oil for about 5 minutes.
  • Rinse the lentils and add them to the onions along with the rest of the ingredients.
  • Simmer uncovered on medium (don't let it boil too hard or the lentils will turn to mush) for about 30 minutes. If the lentils are cooked, but soupy just ladle off some of the water. If the liquid cooks away before the lentils are done, add a little water.
Simple Cod in Butter
serves 2
  • Cut 3/4 to 1 pound Cod (depending on how hungry you are) into 4 portions. 
  • Heat 2 T butter in large skillet. 
  • Salt and pepper both sides of the fish. 
  • Pan cook the fish on medium heat until the fish starts to flake apart, about 10 minutes (flipping half way through cooking).
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