Lentil Ragout French Puy Lentil Side Dish Food

FRENCH LENTILS WITH GARLIC AND THYME

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.

FRENCH (PUY) LENTILS WITH BEETS, (VEGAN, VEGETARIAN)

Steps:

• combine the beets, lentils, onion and herbs in a medium bowl.
• Mix the garlic, olive oil, mustard and lemon juice and mix with the lentil mix.
• Serve with crumbled feta on top if desired.

WARM FRENCH LENTILS

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.

FRENCH PUY LENTIL SALAD

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.

SPICED GREEN LENTIL RAGOûT

Steps:

• Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured.
• Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through.
• Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside.
• When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.