French Green Lentils
Ahhh… the memory of sitting outside a little Paris bistro enjoying a piece of roasted salmon perfectly situated atop a heaping serving of lovely French green lentils.
Wait a minute – I was only in Paris once and I don’t remember eating that. No matter – I’m sure it’s someone else’s memory. Let’s just share it. You know, like a universal subconscious thing.
In any case, French green lentils make a terrific side. They’re a bit nuttier than brown lentils and have wonderful flavor. These lentils don’t tend to fall apart when cooked and take a few more minutes to become tender (about 5). Make some of these sentimental lentils soon.
Don’t wait for a Valentine’s Day. Create meals with love and express your love any day.
French Green Lentils
Ingredients:
1 c. French green lentils (ok, you can use brown lentils if you can’t find these, follow package directions for ratio of beans to liquid and cooking times) 2 c. broth (veggie or chicken) 2 c. water 1 bay leaf (or 2 small) 1/2 t. dried thyme 2 T. olive oil 1 large carrot (or 2 medium), finely diced 1/2 large onion, finely diced 1 clove garlic, minced salt & pepper to tasteDirections:
Rinse and pick through lentils (who knows – a little pebble might have sneaked through lentil customs). Combine with water, broth, bay leaf and thyme in pot. Bring to a boil, stir and reduce to a simmer. Cover with lid askew and cook for 22-26 minutes or until just tender. Stir occasionally.
While lentils are doing their thing, heat oil in a large saucepan. Add onions and carrots and saute until just tender, about 5-8 minutes. Add garlic and saute 1 more minute. Add salt and pepper. Set aside ((if lentils aren’t done yet).
When lentils are finished cooking, add to onion carrot mixture, using a slotted spoon. See how much liquid there is. Include some liquid for moistness. If you like it less soupy, leave some cooking liquid in pot. This is a personal preference call – Hello? Can I please speak with Personal Preference?
Serving Suggestions
With brown rice
With quinoa
Stirred while warm with a vinaigrette and served as a lentil salad
As a bed for fish fillets or chicken breasts
This is roasted salmon fillet atop a bed of French green lentils mixed with aromatic vegetables and brown rice – served with roasted Brussels sprouts. If this doesn’t spell L-O-V-E, I don’t know what does.
Judy, you make this look and sound so appealing, and I’ve never used green lentils. Thanks for adding to my culinary repertoire.
Love, Jean
Thanks, Jean… go add them to your pantry & enjoy! Judy