France’s Favorite Lentils
France’s Favorite Lentils
Lentils may not be the first thing that comes to mind when the cuisine of France is discussed, but the French do prepare them brilliantly. French green lentils, also known as Puy lentils, are more plump and meaty than the common brown or orange varieties. This hearty warm dish is also delicious served cold as a salad the next day. Peeling pearl onions can be labor intensive so you can do them one day ahead and store in the refrigerator.
Ingrediënten
- 1 package 6 ounces white pearl onions (about 15 onions)
- 6 slices bacon coarsely chopped (about 1½ cups)
- 1 large carrot sliced (about ½ cup)
- 4 cloves garlic thinly sliced
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 cup French green lentils rinsed
- 4 cups water
- 5 fresh thyme sprigs
- 1 bay leaf
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- Artisan bread or toasted baguette slices
Instructies
- To peel the pearl onions, bring a pot of water to boil and arrange an ice bath alongside.
- Blanch the onions in the water for 1 minute.
- Scoop out of the water and plunge into the waiting ice bath to stop the cooking.
- Drain the onions and use your fingers to pop the onions from their loosened skins.
- Cook the bacon in a large skillet over medium heat until almost crisp, about 5 minutes.
- Add the peeled onions and cook for 5 minutes more.
- Add the carrots, garlic, salt, and pepper and cook until the vegetables are soft and the onions are slightly caramelized, about 5 minutes.
- Stir in the lentils, water, thyme sprigs and bay leaf.
- Bring the lentils to a boil and then reduce the heat to low and simmer, uncovered, until the lentils are tender and most of the liquid has been absorbed, 20-30 minutes.
- Add the butter and mustard just before serving.
- Stir until the butter is melted and the ingredients are evenly combined.
Notes / Tips / Wine Advice:
Serve warm with bread or toasted baguette slices
