Lentils Continued…

Yes, here is the recipe for lentils I promised you a few weeks back!  Oh, Lentils.  The mighty, high-protein, highly-economic standby food!  Like all simple foods in France, they get the VIP treatment.  Lentils are always dressed up with bits of foie gras or smoked salmon.  However, considering we just bought an apartment, they rest unadorned, but nonetheless delicious.

Sadly, my husband is opposed to spice.  He will find ways to eat around herbs.  As I heard so eloquently said recently (in David Lebovitz’s blog), Americans are into fireworks when eating.  However, the French prefer something truly simple and well-made. It goes to show that my own personal style is to throw a handful of cilantro on everything.  Needless to say, the following recipe is tasty whether you choose to dress it down for dinner for two, served with some baked potatoes and grilled sausages.  Or in my case, incorporate some chopped ginger, garam masala, creme fraiche and a handful of cilantro for lunch!

Compromise be gone!

Lentils for one and all (or 8 people)

1 ½ Cup Green Lentils, soaked for several hours or overnight

2 leeks, finely chopped

3 small onions, finely chopped

1 clove garlic

2 carrots, shredded

3 plum tomatoes, grated

1 tsp salt

½ tsp pepper

2 bay leaves

1 tsp. olive oil

6 cups water, more if needed

1.)  In a heavy-bottomed pot, sauté the leeks and onions over medium/low heat until soft and translucent.  Add bay leaves, carrots, garlic, pepper and tomato.  Cook until softened and lightly caramelized

2.)  Add the drained lentils and cover mixture with water

3.)  Cook for 30 minutes until the lentils are soft and stewy.  Add salt

4.)  Enjoy!

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