CSA member Michelle Zanzonico sent this recipe that she changed by adding the beet greens and leeks. Michelle suggests making changes throughout the season with what is available in the share.
1/4 c olive oil
1/2 red onion peeled and small dice
1-2 carrots peeled and small dice
2 cloves of garlic peeled and minced
1-2 chopped leeks
Chopped beet greens
1 T Tomato Paste
1 c lentils
3 c water
1/4 c parsley to garnish
4 large eggs
1/4 c sour cream
Homemade or store bought cornbread mix for serving
Kosher salt and fresh ground pepper
In a medium saucepan, add the olive oil and heat over medium-high heat. Add the onion, carrots and garlic, leeks and beet greens and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook for 1-2 minutes or until the tomato paste has slightly caramelized. Add the lentils and water, bring to a boil and reduce to a simmer. Cover and cook for 12-15 minutes until lentils are cooked through but still have some bite.
In a large non-stick pan, add olive oil and heat over low heat. Add the eggs and allow to cook, without moving, for 6-7 minutes until whites have cooked through but yolks are still runny. Remove to a paper towel to drain whites of any excess oil and serve immediately.
Serve the lentils over cornbread with a fried egg on top. Garnish with parsley and sour cream.
Tip: Before rinsing your lentils, sort through them to remove any pebbles or misshaped lentils–this will create a more uniform texture after cooking the lentils.
From: Carla Hall, The Chew
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