Lentil, Anasazi Bean, and Caramelized Onion with Bitter Greens
This was the last savory course that I ended up serving for recent charity lunch. The whole meal was vegetarian and I decided to serve the salad last on par with the French traditions that actually serve salads as the last course. Everyone really enjoyed this dish. It might not sound like something that is an incredible dish but for any vegetarian or vegan, and for that matter, anyone who likes beans and legumes, this is really a delicious recipe! I know lentils and beans aren’t for everyone but I would encourage you to give this recipe a chance. Here is the recipe I hope you enjoy it!
Recipe Ingredients
1 cup of beluga lentils
4 cups of water
2 garlic cloves
2 tsp of salt
1 cup of yellow lentils
4 cups of water
2 garlic cloves
2 tsp of salt
1 cup of anasazi bean
5 cups of water
1 onion charred
1 sprig of thyme and bay leaf
2 garlic cloves
2 tsp of salt
Caramelized onion sauce
2 onions sliced thin
2 tbsp of butter and olive oil
1 cup of mayo
salt and pepper
Castle franco greens
2 tbsp of white balsamic
3 tbsp of olive oil
Recipe Instructions
How to cook Beluga Lentils,
Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid. Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked. Strain the lentils reserving the liquid for another use and pour out onto a sheet pan lined with parchment to cool. Set aside
Do the same process with the yellow lentils
How to cook Anasazi Beans,
In a pot place anasazi bean with all of its ingredients and place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover. Cook 55-60 or so minutes until the beans are tender and cook through. Set aside to cool in its cooking water.
How to make caramelized onions,
In a large saute pan on medium high heat add olive oil, butter, and sliced onions. Cook for about 25-30 minutes stirring occasionally to ensure even cooking. The onions should be a golden brown color when they are done caramelizing. Once they are caramelized, season onions with salt and place in a food processor and pulse to chop the onions but I didn’t puree them. Place in a bowl with mayo and mix well. Season and set aside.
To finish,
Place 1 1/2 cups of each lentil and bean in a bowl. Add 5 tbsp of chimichurri to the beans-lentil mixture. Season with salt and pepper. In a separate bowl, add castelfranco, olive oil, white balsamic, and salt. Mix well. On the plate, using a round ring mold, place a spoonful of the caramelized onion sauce inside the ring mold and spread evenly using an offset spatula. Then add the lentil-bean mixture on to to fill the ring mold. Using the back of the spoon press down on the mixture to make sure it is tightly bound inside the ring mold. Then remove the mold and add a few leaves of castelfranco. Serve and enjoy!
