French Lentils Du Puy Recipes

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.

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.

Steps:

• In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Peel the half-onion and stud with the cloves.
• Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
• Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
• Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
• In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
• Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
• Allow to stand for 30 minutes so that the flavors absorb.
• Serve at room temperature.