French Lentils

I find that lentils can be a little underwhelming at times.  I don't mind the texture but often there is just not enough flavor to them.  I love this particular recipe from Ina that yields perfectly cooked, flavored packed lentils.  This recipe calls for French green lentils (lentilles du Puy) and they turned out beautifully.  This was the side dish for the Crispy Skin Salmon I posted yesterday.

French Lentils
Makes 4 servings

1/2 pound French green lentils
1/4 cup good olive oil
2 cups yellow onions, chopped
2 cups leeks, white and light green parts only, chopped
1 teaspoon fresh thyme leaves
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
1 1/2 cups celery, chopped (4 stalks)
1 1/2 cups carrots, chopped (3 carrots)
1 1/2 cups chicken stock
2 tablespoons tomato paste
2 tablespoons good red wine vinegar

Place the lentils in a heat-proof bowl and cover with boiling water.  Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent.  Add the garlic and cook for 2 more minutes.  Add the drained lentils, celery, carrots, chicken stock and tomato paste.  Cover and simmer over low heat for 20 minutes, until the lentils are tender.  Add the vinegar and season to taste.


From Barefoot in Paris

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