Warm Dijon and Balsamic Lentil Salad with Soft Eggs

It is the first day of fall.  Rejoice! Even though fall is probably my favoritest season, I'm usually a bit more put out by the end of summer, but I had an admittedly odd one and am very much looking forward to this fall and seasonal changes and getting back to running around outside to enjoy the crisp air!  Also, Thanksgiving.  But I'm getting ahead of myself with that.  September is a great time of year because there is still so much wonderful, fresh, delicious summery produce, but there is a little chill to the air that makes me want to eat warming foods again.  

I have a great recipe for a lentil farro salad I have yet to post, but that's a really summery meal, what with cukes and cherry tomatoes and basil and like...served chilled and all.  It's not what I want on a night when you can feel the changing seasons and suddenly find yourself thinking about warm cider donuts, crisp apples, knee high brown boots, and drapey sweaters instead of cranking up the AC for the first time in months. I had all the ingredients for my cold lentil farro dish, but just wasn't in the mood, and decided to switch it up and go for a warm one, with a little balsamic and a nice soft egg.  It uses a lot of fresh tomatoes, zucchini, some dijon, and a lot of patience not to sample it all before you serve it.  I think it's a good way to ease yourself from one season to the next!

Warm Dijon and Balsamic Lentil Salad with Soft Eggs

Serves 4-6

Warm Dijon and Balsamic Lentil Salad

Recipe: Mulligatawny Soup

Mulligatawny Soup

This is the soup I tried to make unsuccessfully for years.  I don't know what went wrong or why I wouldn't just admit what I was craving when I wanted warming spices, vegetables, tender raisins, coconut hints, and lentils was just straight up mulligatawny, but I went off course a few times before sorting myself out enough to make a straight mulligatawny that was delicious, warming, full to bursting of flavor, and just plain self high-five worthy.  It was so tasty that when my coworker was out under the weather, I knew it was just the thing to bring in the dead of four feet of Boston winter to warm her up.  


But before I do tell you about the recipe, let me tell you a little story.  

All zero of you reading this may recall that I spent roughly five years working to realize a one year New Years resolution.  You know, that time I made 52 recipes in my Le Creuset.  Well, roughly three days after posting my reflections on the completion of said resolution, the.worst.thing.ever.happened.

My Le Creuset broke.

Recipe 48: Lentils with Wine-Glazed Winter Vegetables

Today's recipe was a big first.  This is the first time I've ever encountered the weirdest looking vegetable in all the vegetable lands (or at least top ten):  the uber fug celery root. 

The scourge of my vegetable drawer meets its match.

Doesn't it look a bit like the trolls from Ernest Scared Stupid?  Proceed with caution, this movie terrified me as a child.  

Isn't it terrifying?  Every time I peeked at it in the vegetable drawer, I kept worrying that my celery root would have turned into that guy and shanked me with a carrot spear or something.  I have a very active imagination.  Even after I peeled it, it still looked crazy!  I had to chop it into small cubes to feel good about it not turning into a murderous troll. 

In which I crush the spirit of my celery root.

As per usual, I digress.  As fug as the celery root was, this recipe caught my eye because it has two things I love, red wine and dijon mustard.  Also, I'm a sucker for roasted vegetables.  And now troll-like vegetables.  This recipe is not pretty.  In fact, it has the same coloring as our friend, Mr. Troll.  But gosh darn it, it is delish and easy to make.  In a departure from almost every other recipe I've made in Blue, this one actually makes the four servings it claims to.  Enjoy this recipe with some nice crusty bread and a side salad.  

Lentils with Wine Glazed Winter Vegetables
(via MyRecipes, from Cooking Light)

Lentils with Wine-Glazed Winter Vegetables

Ingredients:

3  cups  water

1 1/2  cups  dried lentils

1  teaspoon  salt, divided

1  bay leaf

1 1/2  teaspoons  olive oil

2  cups  chopped onion

1 1/2  cups  chopped peeled celeriac (celery root)

1  cup  diced parsnip

1  cup  diced carrot

1  tablespoon  minced fresh or 1 teaspoon dried tarragon, divided

1  tablespoon  tomato paste

1  garlic clove, minced

2/3  cup  dry red wine

2  teaspoons  Dijon mustard

1  tablespoon  butter

1/4  teaspoon  black pepper

Directions:

1. Combine water, lentils, 1/2 teaspoon salt, and bay leaf in a medium saucepan; bring to a boil.
2. Reduce heat, and simmer 25 minutes. Remove lentils from heat, and set aside.
3. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat.
4. Add the onion, celeriac, parsnip, carrot, and 1 1/2 teaspoons tarragon, and sauté 10 minutes or until browned. You can now breath easy; your celery root is officially dead and should look something like this: 

The only good celery root is a dead celery root.

5. Stir in 1/2 teaspoon salt, tomato paste, and garlic; cook mixture 1 minute.
6. Stir in wine, scraping pan to loosen browned bits.
7. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Stir in mustard.
8. Add lentil mixture, and cook 2 minutes.
9. Remove from heat; discard bay leaf, and stir in butter, 1 1/2 teaspoons tarragon, and pepper.
10.  Eat with some bread!  I strongly recommend the Sesame Garlic Rolls from When Pigs Fly Bakery for this and for life in general.  I'm drooling right now.