a jar of Lentils du Puy. The earthy legumes are a hold over from colder days in the early months of the year. Now as summer’s heat wanes they are being called up from their relegation to the big leagues – winter cooking needs them. They are a critical component of the team.
Whether they stand alone in a soup or play a supporting role in a salad lentils are up to the task. Regardless, they can be prepared in the same fundamental manner. That is to say simmered in a pot with sautéed garlic, shallots, and carrot until al dente. At any point during the cooking process spices such as paprika or bay leaf for example can be added to change the flavor profile of the final dish and add dimension.
The earthy nutty flavors of green lentils do lend themselves well to a autumnal salad: greens, sliced apple, goat cheese, and a walnut vinaigrette.
- 3:1 ratio oil to lemon juice
- Dijon Mustard 1 T
Once the lentils are cooked they can be combined throughout the week to bring together a seasonal meal of interest. Try them with lardons and braised fennel, roasted vegetables and parsley pesto, sauteed mushrooms and a poached egg. Your options are many – enjoy!