|Black beluga lentils||1 cup|
|Crushed, chipotle pepper||1 tsp|
|Fresh parsley, chopped||1 tbsp|
|Fresh chives, minced||1 tbsp|
|Crème fraiche||2 tbsp|
|Vegetable broth||2 cup|
|Club House Oregano Ground||2 tsp|
|Grapeseed Oil||1 tbsp|
|White onion, finely chopped||1/2 each|
|Carrot, peeled and finely diced||1 each|
|Celery, finely diced||2 stalks|
|Fennel bulb, finely diced||1/4 each|
|Kosher salt||2 tsp|
This recipe was created for Club House for Chefs by: Erick Schlosser, Chef Culinary Expert of Oregon Culinary Institute in Portland, OR.
In a small sauce pan, combine black lentils, vegetable broth and ground oregano. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Turn off the heat and allow to stand for 5 minutes to finish plumping. Drain through a fine mesh sieve, then return lentils to pot and cover to keep warm. In a small sauce pan, heat the grapeseed oil until almost smoking. Sauté the onion, carrot, celery, and fennel until translucent and tender. Season with salt and chipotle flakes. Pile cooked lentils and vegetables in a bowl, top with crème fraiche and sprinkle with parsley and chives.