In my pantry there is…

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.
img_8771Whether 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.

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!

 

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s