This seasonal recipe includes fresh peaches, figs, and basil, three of my favorite summer offerings. Nothing in this recipe really seems to go together, but somehow they do. It got the husband's approval, anyway. So here goes.
1 lb Black Lentils
1 Serrano Pepper (or Jalapeno, if you prefer), seeded and diced
1 Onion, chopped
4 Figs (fresh or dried), sliced into quarters
1 oz Crumbled Goat Cheese
Cracked Black Pepper
Fresh Basil Leaves, sliced
Cook the lentils according to package instructions. Meanwhile, halve the peaches and grill them until slightly charred (or have your husband do it). Let the halves cool. Heat about a Tablespoon of olive oil in a skillet and sautee the onions and pepper until the onions are translucent and the pepper is fragrant. Add the figs, sea salt, and black pepper. Mix the onion blend into the cooked lentils and stir in the fresh basil leaves. Spoon into shallow bowls. Slice the peaches and arrange them on top of the lentil mixture. Crumble goat cheese on top.
You will have some lentil mixture left over for lunch later. (Yum.) I recommend serving this dish with Basil Bourbon: muddle fresh basil in a glass, add ice, and pour bourbon over it, garnishing with basil leaves. So much summer goodness!