a winter recipe

February lentils with pea shoots

We sent this recipe out in our February 2022 newsletter to celebrate Groundhog Day. In the middle of winter, we dig deep into our staples, channel our inner groundhogs and make the most of lentils and microgreens. Pea shoots are one of those increasingly common microgreens at your local farmers market and they are easy to grow at home. They add that bright, green taste of spring we’re all dreaming about at this time of year.

1 cup of green lentils
1 cup of French lentils
4 cups of water
1 pinch of salt
2 tablespoons olive oil
2 medium shallots or leeks - finely chopped
1 tablespoon of butter
1 large garlic clove - finely chopped
4 ounces white wine
Sea salt and fresh ground pepper to taste
1 cup microgreens such as pea shoots

Rinse lentils in cold water and add to heavy-bottomed sauce pan with four cups of water and a pinch of salt. Bring to a boil and then reduce to a simmer for 20 minutes. Check consistency and if firm but tender, drain and set aside. This dish is best if lentils are still a bit firm, not soft.

Heat cast iron pan on medium and add oil, shallots and butter. Sauté shallots until soft and translucent. Add garlic and sauté for one minute. Add cooked/drained lentils, white wine, sea salt and pepper. Simmer and stir until white wine is reduced. Add pea shoots or other microgreens and toss a couple of times. Serve.

Enjoy this dish on its own, with a glass of red wine, alongside squash, chicken, duck, salmon, or pork loin. If serving as a side dish, this recipe will give you four servings. If serving as the main dish, this will serve two.