Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape – though not their color – when cooked.
Yield: 4-6 servings
Time: 30 minutes
Tools
- colander
- medium pot with lid
- wooden spoon
- large bowl
- whisk
Ingredients
- 1½ c French lentils
- 5-6 c vegetable stock or water*
- 3 cloves garlic, sliced
- 2 bay leaves
- ½ t salt
- 3 T sherry, champagne, or wine vinegar
- 1 T Dijon mustard
- pepper
- ½ c olive oil
- ½ c carrots, diced
- ½ c celery, diced
- ½ c red onion, diced
Directions
Sort through the lentils to remove any stones or debris, then rinse well.
Place in pot with water, garlic, bay leaves, and salt and bring to a boil. Lower heat, partly cover, and let simmer until the lentils are soft (and the liquid is gone*), about 25-30 minutes.
Meanwhile, whisk together the vinegar, mustard, and pepper, then slowly whisk in the oil. Toss with the vegetables.
Discard the bay leaves, then stir the lentils into the vinaigrette-coated vegetables. Taste and add more salt and/or pepper as needed.
Serve warm or at room temperature.
Notes
* Most recipes call for cooking lentils in an abundance of water and then draining them, but I prefer to use just enough water so that all the liquid (and flavor) is absorbed. If you want to try it my way, start with 5 c water and add more as needed. On the other hand, if you plan to drain, add another ¼ t of salt to the water.
Adapted from the recipe in Tassajara Dinners & Desserts – read my review.
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