Beluga Lentils with Lamb’s Quarters, Caramelized Red Onion & Feta

This weekend was full of good friends, glorious sun, and decadent meals. Highlights included a wonderful belated birthday dinner for Louis at Monument Lane (get the smoked potatoes!); a glorious birthday brunch for Sari at Maison Premiere (oysters, custom cocktails, and a delightfully flirtatious server); and Oriana’s amazing book launch party (featuring aerialists and a rousing performance by Hungry March Band–all in a very cool warehouse space/arts community mere feet from the Gowanus Canal). I ended the weekend with a lovely indoor cookout (alas, the sun did not hold) at Sean and Christie’s. I offered up potato salad in a bid to clear the crisper in preparation for the kickoff of CSA season tomorrow. 

The fun came to a screeching halt on this cold, and dark, and dreary Monday morning. I managed to get through the workday with the help of my lovely coworkers. But I did not manage to warm up. By the time I arrived home, I was craving something hot and nourishing. Good thing I stopped off at the farmers’ market Saturday morning.

Beluga Lentils with Lamb’s Quarters, Caramelized Red Onion & Feta

  • 1 cup beluga lentils
  • 1 bay leaf
  • 1 small pinch red pepper flakes
  • 2 tablespoons olive oil
  • 1 medium red onion, halved and thinly sliced
  • 1 bunch lamb’s quarters, large stems removed and roughly chopped (baby spinach would also work)
  • 2 tablespoons sherry vinegar
  • 1/2 lemon, juice and zest
  • 2 ounces feta cheese, crumbled
  • salt and pepper
  1. Add lentils, two cups of water, the bay leaf, the red pepper flakes and a healthy pinch of salt to a small pot. Bring to a boil and then reduce to a simmer.
  2. Bring the olive oil up to medium-low heat in a small skillet. Add the onion and cook, stirring occasionally, until caramelized.
  3. When the lentils are tender (about 25 minutes), turn off the heat and remove the bay leaf. Add the lamb’s quarters in batches, allowing the heat to wilt the greens. Stir in the caramelized onions, vinegar and lemon zest and juice and season to taste with pepper and additional salt. Sprinkle with feta before serving.

Beluga Lentils, Lamb's Quarters, Caramlized Red Onion and Feta

This plus a glass of Red Hook Winery‘s lusty 2009 Cabernet Sauvignon and I was finally, mercifully warm.

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