Belugas, Bok Choy and Green Beans – Oh My!

Ingredients

• 1/2 cup beluga lentils
• 2 *FRESH eggs
• 1/2 bunch boy choy leaves
• 2 big handfuls of green beans, ends removed
• 2 tablespoon of liquid coconut oil (more for cooking)
• 2 teaspoons ume plum vinegar
• 2 tablespoons + 1 teaspoon mirin
• 2 tablespoons light yellow miso
• 2 tablespoons tahini
• 1 lemon (juiced)
• crushed red pepper flakes
• black sesame seeds
• Maldon salt

Instructions

• Rinse lentils, removing any debris and add to a pot with 3/4 cups of water. Bring to a boil for 2-3 minutes, reduce heat to low and simmer covered until lentils are tender. Add more water if necessary drain any excess water if needed when done cooking. The length of time cooking will vary based on the freshness of the lentils and temperature of flame, but approximately 15-25 minutes should get you close.
• While lentils are cooking bring a tall pot of water to a boil.
• Prepare an ice bath by placing water and ice in a mixing bowl.
• Place green beans in large pot of boil water, cook for 2-3 minutes (test to make sure the beans are to your liking of crispness/softness and transfer via a slotted spoon to the ice bath when they are- err on the side of under done). Keep pot of water boiling for poaching the eggs.
• Set green beans aside and prepare dressings.
• For the lentil dressing combine 2 tablespoons of liquid (melted) coconut oil, 2 teaspoons of ume plum vinegar and 1/4 teaspoon of sea salt. Taste, adjust salt to your preference.
• For the miso tahini dressing combine 2 tablespoons of light yellow miso, 2 tablespoons of tahini, juice of one lemon, 1 teaspoon of mirin. Add water by the tablespoon until you are pleased with the consistency.
• When lentils are done cooking place in a mixing bowl and add dressing to taste.
• Heat a cast iron skillet, coated with coconut oil over medium/high heat. Add green beans, stir lightly, add a splash of water and cover the pan. Let cook for two minutes (check to make sure there searing not burning). Give them another good stir and repeat. Remove green beans from pan and place on serving platter. Drizzle with miso tahini dressing and sprinkle with black sesame seeds before serving.
• Add more coconut oil to the cast iron skillet and cook the bok choy in a similar method as the green beans, keeping a close eye to make sure the leaves are searing not burning.
• Transfer greens to a serving bowl. Add lentils.
• To poach eggs, reduce heat of boiling pot of water to a simmer. Crack eggs, individually, into a ramekin or small dish. Add eggs to boiling water, one at a time, very gently and at water level. Gently swirl water in pot with a slotted spoon, helping the egg white to gather around the yolk.
• Cook eggs for 4 minutes, then use a slotted spoon to remove one egg from water (check the first egg to make sure you like the consistency of the yolk, cook second egg for longer if you prefer a less runny yolk)
• Add drained poached egg to the bowl with the lentils and bok choy, sprinkle with crushed red pepper flakes and Maldon salt. Serve and enjoy!

Notes