Friday, January 28, 2011


French lentils are beautiful.

They have great olive and slate blue colors and the insides are a lighter green. They are the prettiest pulse. They also hold up the best during cooking - not that other lentils and daals aren't delicious, they just tend to be more creamy and these retain their saucer shape when simmered.

I feel foolish calling it a recipe, because its mostly a list of proportions, but you get the idea. Its sort of like giving a recipe for steamed rice. That said...

1 part lentils : 2+ parts liquid

1. In a sauce pot, heat a few teaspoons of oil over medium high heat.
2. Add in your lentils and stir around till all are coated in the oil.
3. Keep stirring for a minute or two.
4. Add in your stock/broth or water. (you seriously want to go with some flavorful broth)
I had 1 cup of lentils, so I added 2 cups of broth, plus a little extra. 
5. Add in a bay leaf and a few pinches of salt.
6. Simmer over medium heat for 20 minutes. Test a lentil for salt and texture. They should hold together but be soft through, not hard. If they are too firm, add a little more liquid and then cover and allow to steam.

During the last 2 minutes of cooking, I added a block of frozen spinach and served over rice.

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