Lentils with Burrata and Basil Oil
1 tablespoon Extra Virgin olive oil
1 small sweet Onion, diced
1 rib celery, diced
1 small carrot, peeled & diced
2 cloves of garlic, mashed
1 sprig rosemary
1 sprig thyme
Sea salt and black pepper
1 cup French green lentils
1 quart chicken stock
1 cup basil leaves
1 clove garlic, peeled
¼ cup grated Parmesan
¼ cup Extra Virgin olive oil
sea salt and black pepper
1 tub burrata
Heat the olive oil in a heavy gauged 4 quart stainless steel pot. Add diced onion, celery and carrots and sauté till translucent, about five minutes. Add garlic, rosemary and thyme and continue cooking over high heat till your kitchen is perfumed with the scent of garlic.
Add lentils and chicken stock, bring to a boil, lower to a simmer, than continue to cook till lentils are soft, about one hour. If your lentils dry out add small quantities of water to keep moist. Adjust seasoning and keep warm.
Put the basil, garlic and parmesan in a food processor fitted with the stainless steel blade. Turn the processor on while slowly adding olive oil. Puree until smooth and green.
To assemble the dish: Spoon lentils onto the center of a warmed platter. Put the burrata in the center and drizzle the basil oil over.
If you are serving the lentils on a later date:
Refrigerate the lentils and basil oil. Add a touch of water when you reheat the lentils so they maintain their creamy texture.
Recipe by François de Mélogue