A Spring Dinner

First of all, thanks for the compliments on the top I wore to the baseball game!  It has just the right amount of orange for my taste and complexion, and it meets my primary requirements of machine washable and inexpensive.  I got it at Old Navy- here is the link. I popped in to get some magic pants, and loved that top.  I might have to get it in another color as well.

 I was messing about in the kitchen the other afternoon, then realized all I could hear was silence.  Terrified of the havoc I was about to see, I cautiously peeped into the living room.  And saw this.  This bookworm's heart could not have been any more full to see Miss Priss sitting in her chair perusing some board books.

Moving on to the recipe-

This is one of those Ina Garten recipes that I just make over and over again.  I will make a big pot and eat them every day for lunch.  Adapted from The Barefoot Contessa How Easy is That?

Ingredients:
2 tablespoons plus 1/4 cup good olive oil
2 large leeks, white and light green parts, sliced 1/4-inch thick
3-4 carrots, scrubbed and 1/2-inch-diced
1 teaspoon minced garlic
I package steamed lentils (found in the produce section)
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

4 cups chicken broth

Directions
Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5-8 minutes until softened. Add the garlic and cook for 1 more minute and set aside.

Meanwhile, place the lentils, 2 cups of broth, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for about 10 minutes until the broth is evaporated.  If the lentils are getting too thick add more broth as needed. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. 

 What makes them even better?

A couple of eggs baked on top!  Simple heat the lentils with a touch of olive oil in an oven-proof skillet.  Crack a couple eggs on top, and cook over medium low heat until set on bottom.  Place in the broiler until set on top- about 3-5 minutes depending on how runny you like your eggs.

Did y'all notice I tried to get all food blogger up in here?  Ha, my randomly placed ingredients didn't quite work.  Obviously Morgan was out of town- I'm eating lentils and eggs for dinner, and staging photoshoots with them!  Ha!

Food bloggers' families must hate them.  If I tried to delay my family's dinner to stage some photos?  Let's just say there would be some screaming, and it wouldn't just be Dell Harper.