FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
WARM FRENCH LENTILS
Steps:
- Heat the 2 tablespoons of olive oil in a medium saute 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.
- Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat 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 medium bowl with the leek and carrots, and add the butter.
- Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.
BASIC FRENCH LENTILS
A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV
Provided by DrGaellon
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick over the lentils, removing any stones. Rinse under cold water and drain well.
- Put lentils in a saucepan. Cover with water. Bring to a boil and cook 2 minutes. Pour into strainer and rinse with cold water. Rinse saucepan as well and return lentils to pan.
- Push the clove into the onion and place onion in saucepan. Add carrot, celery, garlic, bay leaf and stock. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until almost tender. Skim off any solids that rise up while cooking. Season with salt and pepper and cook an additional 5-10 minutes until fully tender. Add Cognac, if using.
- Drain the lentils (save the cooking liquid if you're planning to reheat them later). Discard the garlic, bay leaf and clove. Dice the vegetables and stir back into the lentils along with the shallot, if using.
- Serve hot or at room temperature. Store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days; reheat lentils in cooking liquid in a covered saucepan over low heat.
BASIC LENTILS
Make our tasty lentil recipe and use it as a base to make three more fabulous dishes. By itself it's a tasty vegan, low-fat and gluten-free meal
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Supper
Time 55m
Yield Makes 6 portions
Number Of Ingredients 11
Steps:
- Melt 1 tbsp coconut oil in a large saucepan. Add the onion and a pinch of salt, and cook for 8 mins. Stir in the garlic and ginger and cook for a few mins more. Add the lentils, turmeric and tomatoes, stir to combine, then pour in 1 litre of water. Bring to the boil, then turn down and simmer for 25-30 mins, stirring occasionally, until the lentils are tender.
- Heat the rest of the oil in a frying pan. When it's very hot, add the spices and fry for a min or so until fragrant, then stir them through. Add the lemon juice and season to taste. Will keep for four days in the fridge, or freeze it in batches and use to make our lentil kedgeree, lentil fritters, or spinach dhal with harissa yogurt.
Nutrition Facts : Calories 230 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
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