I have a lot of good things to share with you coming up soon. To start things off, I have a new 8 & $20 up this week at WineSpectator.com: Braised Lamb Shanks and Lentil Stew. This is the perfect thing to make on a weekend afternoon at home. It cooks slowly and makes everything smell delicious.
You'll also probably have extra lentils afterwards. I consider this a good thing. They become really flavorful and delicious from cooking them with the lamb. They're also pretty hearty on their own. I like to serve them with an egg on top for an easy leftover makeover. You could easily just heat them up and serve with a fried egg on top.
Alternatively, you could follow this easy one pot, non-recipe:
- If you have extra lamb, shred it up and add it to the lentils.
- Heat up the lentil is a sauce pot with a little extra water or stock. (Add until you get a stew-like consistency you like.)
- Once it's boiling, reduce to a simmer. Crack eggs (as many as you like or will fit) and poach them directly in the lentils, approximately 3 to 4 minutes or so, or until white is just set.
We enjoyed this inexpensive Bodegas Volver Alicante Tarima Organic Monastrell with the lentils and egg. Other fruity, medium bodied reds should work as well. It's perfect for a fast weeknight meal.