Savory French toast piled with a hearty helping of lentils will certainly “hit the spot”.
serves 4
Ingredients
- 3 tablespoon olive oil
- 1 large onion, cut in ¼” dice
- 2 medium shallots, minced
- 2 clove garlic cloves, peeled and minced
- 1 carrot, cut in ¼” dice
- 1 cup lentils, preferably black or dark green
- 4 cup beef broth
- 1 sprig thyme
- salt and pepper
- 1 bay leaf
- 2 large eggs, lightly beaten
- 1 tablespoon whole milk
- 2 teaspoon fresh thyme leaves
- 4 slice whole grain bread cut on the diagonal into a total of 16 triangles
- very good olive oil for drizzling
Directions
Heat the olive oil in a medium sized dutch oven or small soup pot over medium heat. Add the onion, shallots and garlic. Cook, stirring occasionally until fragrant and translucent. Add the carrots and cook a few moments longer.
Add the lentils to the pan, stirring to get them well coated in oil. Then add 3 cups of the beef broth, the bay leaf and the thyme sprig. Bring to a simmer and season with salt and pepper.
Cook about 5 minutes then taste the broth for salt. Adjust as needed. Continue to cook about 15 minutes more, uncovered, until the lentils are tender, and have absorbed most of the liquid. Remove them from the heat and cover them with a lid. Let rest at least 15 minutes.
When ready to serve add more beef broth and some water if necessary to get this as brothy as you like. I like it somewhat brothy but not too soupy. Just enough to wet the toastts with out letting them get too soggy too fast.
Heat a nonstick or well seasoned cast iron frying pan over medium heat. In a shallow soup bowl mix the eggs, with the milk, thyme leaves and a tiny bit of salt and a pinch of ground black pepper. Dip the bread triangles into the mixture until well coated. Using your fingers remove some of the egg from each piece and move them to the frying pan. Cook all the toasts until brown on each side. Working in batches as needed.
Move the hot toasts to individual shallow soup bowls, and top them with a helping of lentils. Drizzle a good bit of very good olive oil over the top, and serve warm.
what a fun idea…get your last bit of grilling in!
yeah, that looks ridiculously good. Every part is just perfect.
Greg, that was really delicious. I have made a grilled pineapple marinated in coconut milk before, but the caramel sauce was exquisite! I look forward to meeting you when you come to Panama!
Joyce,
Yes we are looking forward to our trip very much! Thanks for the kind words and for visiting SippitySup! GREG
Grilling pineapple satays was fun, the caramel sauce with fennel and red-pepper flakes was a big taste surprise, really the unexpected! Our guests were blown away by your creativity and will tune in often! Thanks!
Is this Cora? Will you be making this for me in Panama at Christmas?? GREG
Love the idea of turning this into a satay! Very creative and very great looking! You should submit this recipe to Recipe4Living.com!
Especially when you add coconut. Cause coconut and I are like “this”! (crossing fingers, just to show you how close coconut and I are.)
These look so good! I’m going beach camping, one last time this weekend, and what a perfect desert idea! I’m thinking shots of Anejo and these under the stars — Yummy!
I adore grilled pineapple! I wish I could have some of what you made
This looks yummy! I love coconut and pineapple and the caramel puts it over the top!
I love the idea of slow roasting grapes. I’ve got to try that out. You’ve just given me an idea.
Awesome satay. I just grilled myself some peaches for the first time. I never realized how good it was until now.
I haven’t grilled a lot of fruit, but I love grilled pineapple. I like to soak spears in some rum and brown sugar then serve them with some premium vanilla ice cream and chocolate sauce.