Still on my bean kick people!
Lentils this time…and given my previous opinion of beans [see: Panko Crusted Fish with Edamame & Black Bean Puree], I openly admit this was my first time cooking Lentils, so I was a little nervous, but they came out great! Tomatoes always are a no-brainer ingredient and Basil lets out that delicious herb’y flavor that I LOVE, so I figured, why not combine ’em 😀
I had one more Cornish Game Hen in my fridge and I decided to butterfly and pan-sear it this time, letting in finish off in the oven.
I love cooking these tiny birds…they can be so easily manipulated in such little time. Kind of like men, haha. *wincing at the impending onslaught of emails coming my way for that one*
Pan Seared Hen & Tomato Basil Lentil Salad
What I Used:
Dried Lentils [obviously :)]. Tomatoes. Fresh Basil. Cornish Hen. Sweet Onion. Garlic. Onion. Olive Oil. Red Wine Vinegar. Salt. Pepper.
Disregard the Bacon…someone wanted to sneak it in but we settled for its use in a later meal…
What I Did:
Alright, so this was easy.
To begin, I set 1 cup of Lentils & 1 tbsp of diced Garlic in 4 cups of salted water to boil, and pre-heated my oven to roast [425 deg]. I let my Lentils cook until they were just tender. About 20 mins.
Meanwhile, I rinsed, pat-dried and butterflied my Hen, seasoning it’s cavity and exterior with an even distribution of Salt & Pepper. I heated 2 tbsp of Olive Oil in a large, oven-proof saute pan and when it was hot, I seared the Hen breast-side down, on med-low heat, pricking it all over to allow the seasoning to penetrate.
When it was golden brown, I flipped it over and did the same on the other side. Roughly 10 mins per side.
Then I placed it in the oven for 15 mins to finish cooking. After that – I would take it out and let it sit for 5 more mins.
Ok then! Ontooooo… zee Lentils!
Which were cooked quite nicely by now, so I drained them in a large sieve and transferred them to a bowl
After that, I chopped 1 cup Tomatoes,1 cup Basil & diced 1/2 cup of Sweet Onion – tossed them into the bowl with the hot Lentils and added 3 tbsp of Olive Oil, 3 tbsp of Red Wine Vinegar, Salt & Pepper.
That was it! Wooo Hoooooooo!!!