Friday, January 29, 2010

Something From the Store: Lentils

These Cote D'Azur Lentils are one of the may things I've brought home from Plenty. I like their simple no nonsence black and white lable. Lentils du Puy are green french lentils, they were originally grown in the volcanic soils of Puy in France...thus the name. These babies are a product of Canada and I have no idea where they're grown. What did we do with them? We've cooked these twice now and mostly just winged it.

1 1/2 Cups Lentils du Puy
1/2 Cup Each Chopped Onion, Cellery and Carrots
3-4 Garlic Cloves
Red Wine of Choice
3-4 Cups (ish) Veg Stock
3 Bay Leaves
4 Cloves

Saute the carrots, cellery, onions and garlic in olice oil until they are cooked and soft and then pour in a rather generous glass of red wine. Once the veg is mixed up with the wine dump in the lentils. We didn't pre-rinse or anything, however I did search them for stones and such but these were great quality. Stir to coat them and then pour in some veg stock until everything is under the stock but not drowning in it. Toss in a few bay leaves and cloves and leave to a simmer. Season to taste with salt and pepper while it's cooking. Watch the liquid level and as it becomes absorbed pour in a little more as needed until the lentils are soft but not mush. Make sure to pull out the bay and cloves before serving.Beautiful color to them, hey?We served ours with hazelnut brocolli and cauliflower, sauteed beets and roast yams, as this was what was in the cupboards at the time. I have since made this with without having stock in the house or wine, I justed used water and added dried orange peel, fennel seeds, and cinnimon sticks, but I got to tell you, the stock and wine really give the lentils that extra umph.

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