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  • French Green Lentils With Spinach, Sweet Potato & Over Easy Egg

    Tuesday, December 11, 2012

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    One of the things I love about the holidays is access to all of the yummy foods and treats that we only see this time of the year. Sure, I pride myself on my healthy cooking and eating habits and often expound on the power and positive changes in my life since shedding (and keeping off) nearly 100 pounds. But, come on. I’m only human…and (as the saying goes) we only live once (as far as I know anyway). The point is, even the most healthy diets have have room for indulgence. In fact, there is WAY more room for occasional treats the more healthy one’s diet is overall.

    One of my most tried and true ways of keeping holiday weight-gain at bay is to maintain my healthy eating and exercise habits amidst all of the celebrations. Some of my favorite tricks are:

    1. Try to avoid having dessert during the week
    2. Always have a nutritious breakfast and lunch
    3. Never attend a soiree hungry…oh, and once you arrive at a party…steer clear of hanging out around the buffet (even if the cutest guy (or girl) in the room is lingering by the fondue table)
    4. Try to focus on treats that are your favorite and are only available around the holidays (how many times have you found yourself munching on a plateful of cheese and crackers?? Umm…hello…you can have that any old time of the year…skip it!)

    One of the best habits to maintain during the holiday season…prepare a healthy, light dinner several nights a week. Not only will you keep the celebration pudge at bay, you will also maintain your energy and immune system when you need it most. How great would it be to wake up on January 1st with no regret, no fear of stepping on the scale, and a the ability to look back on a holiday season that you truly enjoyed….indulgence and all?!

    So, in the spirit of healthy cooking and eating all season long, here is one of my favorite winter recipes. It’s super simple, quick and provides a good boost of fiber, protein and nutrition. I love this recipe because it includes several of my favorite ingredients (lentils, herbs de Provence, eggs) and it’s hearty and vegetarian (let’s face it, most of us get plenty of meat as part of our traditional holiday fare). Enjoy and let me know what you think!

    French Green Lentils with Spinach, Sweet Potato & Over Easy Egg. www.kindred-kitchen.com

     

    French Green Lentils with Spinach, Sweet Potato & Over Easy Egg. www.kindred-kitchen.com

    ©2012 Kindred Kitchen / Nancy Granada  
     

    French Green Lentils With Spinach, Sweet Potato & Over Easy Egg

    servings: 4 | time: about 50 minutes

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    ingredients:

    2 TBSP. extra virgin olive oil
    1 large clove garlic, minced
    1 small shallot, minced
    2 cups French green lentils, rinsed
    1/2 cup dry white wine
    1 1/2 tsp. herbs de Provence
    1/2 tsp. salt
    1/4 tsp. fresh ground black pepper
    2 cups vegetable or chicken broth (preferably low-sodium)
    1 small sweet potato, peeled and diced
    6 cups fresh baby spinach
    2 tsp. champagne vinegar (or fresh lemon juice)
    Handful of fresh parsley, chopped
    4 extra large eggs

    directions:

    1. Heat the olive oil in a large Dutch oven. Add the garlic and shallot and saute for 3 minutes

    2. Add the lentils, wine, herbs de Provence, salt and pepper and saute for 5 minutes, until the wine is nearly absorbed

    3. Add the broth, cover and simmer over low heat for 25 minutes

    4. Add the diced sweet potato, cover and simmer just until potato is tender (about 10 minutes)

    5. Add the spinach, cover and simmer just until spinach is wilted (about 3-4 minutes)

    6. Add the vinegar and parsley and stir to combine. Cover and set aside to keep warm while you fry the eggs

    7. Prepare each egg over-easy (or to the liking of each person–I prefer the yolk to be warm and runny as it makes a great sauce for the dish). Sprinkle a bit of salt and pepper on each egg to taste

    8. Spoon equal portions of the lentil in a large shallow bowl. Top with egg and serve with sliced French bread

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