Ingredients
Roasted Tomatoes and Garlic:
8 Roma tomatoes, sliced in half (bottom edges leveled)
Olive oil
Sugar
Coarse sea salt
Pepper
1 head of garlic
Lentil Puree:
1 tablespoon olive oil
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
3/4 cup finely chopped onion
1 1/2 cup chicken or vegetable broth
1/3 cup USA red lentils
Sauce:
3 tablespoons butter
3 tablespoons flour
Roasted garlic cloves from 1 head of garlic
1/2 teaspoon coarse salt
1/4 cup milk
1 1/4 cup chicken broth
Lentil puree
2 teaspoons fresh tarragon, chopped
For Serving:
1-2 poached eggs per person, or
1 pound cooked fettuccine, cooked al dente, and 1/2 cup reserved pasta water
Thinly sliced spinach
Parmesan, for grating
Coarse sea salt
Directions
Preheat oven to 450 degrees. Place tomatoes, cut side up, on rimmed baking sheet. Drizzle with 1/4 teaspoon oil, pinch of sugar (to help caramelize the tops), coarse sea salt and pepper. Slice the top of the head of garlic and drizzle with oil. Place, cut side down, on a small sheet of foil and wrap up. Put on same baking sheet as tomatoes, cut side down. Roast for 50 minutes to 1 hour, or until the tomatoes are beginning to char and have shrunk in size. The garlic should feel soft when pressed (check after 30 minutes). Remove sheet from oven.
Meanwhile, heat oil in a medium sized pot over medium heat until hot. Add carrot, celery, and onion; sauté for 7 minutes, stirring often. Pour in chicken or vegetable broth and heat to a rapid simmer. Stir in lentils, then cover with a lid and cook until lentils are soft and falling apart, about 20-27 minutes. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth.
In a large skillet, melt the butter over medium heat. As it’s heating, remove garlic cloves and smash with the side of a knife to form a paste. Stir into the butter with 1/2 teaspoon of coarse salt and sauté for 30 seconds. Whisk in flour and cook for 3 minutes. Pour in milk and chicken broth and whisk to combine, followed by pureed lentil mixture. Once blended, stir in fresh tarragon. Adjust seasoning to taste.
If serving with poached eggs, arrange three roasted tomato halves on the plate and a bed of sliced spinach. Ladle sauce onto the spinach, then top with poached eggs. Grate parmesan cheese on top of eggs and sprinkle with coarse sea salt.
If serving with pasta, whisk pasta water into sauce. Arrange plate with three roasted tomato halves and a bed of sliced spinach. Place serving of pasta atop spinach and grate with parmesan cheese and sprinkle with coarse salt.
(Recipe courtesy of She Runs, She Eats)