Thursday, March 10, 2011

French lentils

I don't know if I'm doing this recipe a favor by showing a photograph--it's not the prettiest dish.   But quite tasty, and different from the other lentil recipes I make (lentil soup and a lentil chile).  This is made with the small green French lentils, which hold their shape more than the regular brown ones do.  The recipe is adapted from Ina Garten's Barefoot Contessa: How Easy Is That; I've halved the amount of olive oil, cut way back on the amount of salt, and increased the vinegar.  It's fine with the lower amount of oil--in fact, it could probably be reduced even further.

serves 4-6
1 T. plus 2 T. olive oil
1 leek, white and light green parts, sliced 1/4 inch thick
2 carrots, scraped and 1/2-inch diced
1 t. minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 turnip, cut in half
1 t. unsalted butter
4 t. Dijon mustard
3 T. red wine vinegar
1 t. kosher salt
1 t. freshly ground pepper

Heat the 1 T. of oil in a sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes.  Add the garlic and cook for 1 more minute and set aside.

As the vegetables are cooking, place the lentils, 4 cups of water, the onion with cloves, and the turnip in a large saucepan and bring to a boil.  Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender.  Remove and discard the onion and turnip and drain the lentils.  Place them in a bowl and add the butter.

Whisk together the 2 T. of oil, mustard, vinegar, salt, and pepper.  Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.  (Also fine made ahead and re-heated.)

1 comment:

  1. We eat lentils once a week, so having a new recipe is exactly what we needed. (Robin Ragan)