Small, silvery slate-coloured ones originally from the volcanic Auvergne region of central France hold their shape nicely if not overcooked.
I love lentils–grey/green/orange.
Meredith–not so keen on account of their tendency to cause flatulence; though she tells me now that reading up about the health benefits of these little jewels , she’s begun to change her mind–“I think I should be eating them….” Whoopee!!
I’ll put up with any mild discomfort because the taste and texture is so pleasing.
…a good source of protein and a healthy vegetarian alternative to meat.
This version is straightforward with little adornment. The vinegar, salt and olive oil is enough to make me keep spooning them onto my plate. You can top them with yogurt, creme fraiche, or with smoky aubergine as I did the other night–suggested by a recipe in Ottolenghi’s brilliant vegetable cookbook, Plenty.
Simply done like this, they look good on the plate next to the orange hue of a slowly sautéed fillet of salmon.
Add a spoonful of spinach and you have a beautiful dish for all seasons.
plenty for 4
12oz puy or similar lentils–washed and drained
1 medium unpeeled onion (red or yellow)–halved
half an unpeeled garlic bulb
a couple of bay leaves
a sprig of thyme
1 tbsp olive oil
a splash (about 1 tbsp) of red wine vinegar
1 tsp salt or to taste
- Put the lentils into a pan and cover them with cold water.
- Add the halved onion and garlic bulb, thyme and bay leaves.
- Bring up to the simmer and cook, covered, until the lentils are just done–soft but with a bite.
- Drain them thoroughly and empty the lentils into a bowl.
- Pour the vinegar and oil over them and add salt.
- Turn the lentils over and mix gently, allowing them to retain their pleasing shape.