Versatile Lentils by TheDevineKitchen
TheDevineKitchen
Versatile Lentils
Yield: 6-8 servings
What we need on a regular basis are healthy recipes for cooking simple but rich food. French lentils are a high-fiber and high-protein addition to many meals. They’re tastier than brown or red lentils and their firm texture makes them an excellent choice for salads, for lentil soup, and as a side with fish, pork or poultry. Here’s a flavor enhancing method for cooking them. French lentils are available at Joanne’s Place here in the Kawarthas.
Ingredients:
2 cups French lentils (Lentilles de Puy)
6 cups chicken stock (vegetable stock works well too)
2 bay leaves (fresh or dried)
1 large shallot, or 1 onion, peeled, partially sliced keeping root end intact
A few fresh thyme sprigs
2 teaspoons kosher or sea salt
2 tablespoons balsamic vinegar, or sherry vinegar
2 tablespoons extra virgin olive oil
Freshly ground pepper
Method:
Soak lentils 30 minutes or more in cold water (not a necessary step but recommended).
In a medium saucepan, bring lentils, stock, bay leaves, and thyme to a gentle boil. Skim any foam that rises to the surface. Reduce heat to low and cook uncovered just until tender but firm, 20-30 minutes (think al dente).
Turn off the heat, add the salt, stir and let sit 10 minutes. Drain keeping the cooking liquid for soup. Remove the shallot and herbs.
Toss half the lentils with the vinegar, olive oil, adding fresh ground pepper to taste. Reserve the other half for lentil soup!
Variations:
Add 2 tablespoons chopped parsley, sorrel, chervil and/or chives for garnish.
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