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Sutiable for a vegetarian diet<br><br>
Recipe from <a href="http://www.Cityline.ca" target="_blank">www.Cityline.ca:</a><br><br><br><br>
1/2 cup Beluga lentils<br><br>
1 shallot, finely diced<br><br>
1/2 clove of garlic, finely minced<br><br>
1 cup chicken broth<br><br>
1 sprig of thyme<br><br>
1/4 tsp Dijon mustard<br><br>
1/2 cucumber<br><br>
2 hard boiled eggs<br><br>
1 tbsp of sour cream<br><br>
Splash of olive oil<br><br><br><br>
In a small shallow saucepan, gently sauté the shallots and garlic in splash of olive oil. Add lentils, stirring quickly and add the chicken broth, sprig of thyme and Dijon mustard. Simmer gently over low heat until the lentils are just cooked and tender to the bite. Remove from heat and allow to rest and cool for 20 minutes. There should be little or no liquid remaining in the pan. Take the cucumber, remove the peel and slice one quarter inch thick. Slice the egg in an egg slicer and place one slice of egg on top of cucumber. Place a half teaspoon of the Beluga lentils on top of the egg. Garnish with a little sour cream and arrange 10 or 12 on a serving plate and serve.
 
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