Lentils Du Puy Salad Recipes

DU PUY LENTILS WITH CARROTS

Steps:

• In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

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.

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened - around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
• Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

PUY LENTILS WITH SPINACH

Steps:

• In a dutch oven (or large heavy-bottomed pot) heat 2 tablespoons of olive oil or duck fat until shimmering. Add the carrots and onions and cook until the vegetables begin to soften but not brown (about 10-12 min). Add the garlic and cook for 1-2 minutes more, until the garlic is fragrant.
• Meanwhile, make the Bouquet Garni by tying together the rosemary, thyme, parsley and bay leaf with string
• Once the vegetables are soft, add the lentils, stock, potatoes and the bouquet garni. Cook uncovered for 45 minutes, stirring occasionally. When ready, the lentils should be soft and most of the liquid should be absorbed. If the liquid is absorbed before the lentils are tender, add more stock (or water) 1/4 cup at a time until they're ready.
• When the lentils are finished, remove the bouquet garni. If the spinach leaves are larger, roughly chop them (or just add them is small) and stir into the lentils a bit at a time until they are all wilted. Cook for 4-5 minutes more.
• Season the lentils well with salt and pepper, a good glug of olive oil (3-4 tablespoons) and 3-4 tablespoons of red wine vinegar. Stir everything one last time and check the flavors again. The lentils should have a little vinegary tang to them but not be sour.
• To serve, spoon the lentils onto plates and swirl in a spoonful of sour cream or Crème fraîche (if using).

SIMPLE BRAISED FRENCH LENTILS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
• Add the wine. Let this cook-off, about 2 minutes.
• Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
• When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

LENTILS DU PUY AND BACON SALAD

Steps:

• Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
• Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
• Drain lentils, let cool.
• Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
• Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.

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.

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.

PUY LENTIL, CHERRY TOMATO, AND HALLOUMI SALAD

Steps:

• Toss the tomatoes, onion, garlic, lemon juice and oil in a bowl.
• Cook Puy Lentils until tender, drain and add to the bowl.
• Chop Halloumi into cubes and fry in a splash of olive oil until golden.
• Add fried Halloumi and basil to the bowl and mix well.

DU PUY LENTIL SALAD WITH FENNEL AND SWEET POTATO

Steps:

• Soak the lentils for at least 2 hours prior to cooking them.
• Preheat your oven to 200C (392F).
• Slice your sweet potatoes into about 0,5cm thick slices (just slice them up, don't measure it) and coat them in the 1tsp coconut oil.
• Lay them on a baking sheet lined with baking paper and sprinkle with the onion and garlic powder, thyme, sea salt, and pepper evenly on both sides.
• Roast for 40 minutes or until tender in the middle and crispy on the edges. You can turn on the broiler at the end of roasting to crisp them up even more. Keep an eye on them under the broiler though so they don't burn.
• Drain and rinse the lentils and put them in a medium pot and cover with water (approx. 5cm above the lentils).
• Cook for 15-20 minutes or until tender (depends on soaking time). Turn off the heat, add 1/2 tsp sea salt, stir, and let them rest in the salty water for 10-15 minutes, then drain and rinse.
• Slice thinly the two fennel bulbs. (see notes for how to do it) Set aside.
• Add 1 tsp coconut oil to a big pan and heat over medium-high heat. When hot add the sliced onion and sautee for 5 minutes until fragrant and translucent.
• Add the chopped garlic and sautee for another 1-2 minutes.
• Add the fennel, 1 tsp thyme, and toss to incorporate well. Add a splash of water and cover with a lid. Sautee on medium heat for 15-20 minutes until tender. Season with sea salt and pepper.
• Make the dressing. Combine the olive oil, lime juice, honey in a small bowl, season with salt and pepper to taste and set aside.
• Wash and chop your lettuce of choice and the tomatoes.
• Serve either in a big bowl, a big serving plate or separate plates.
• First, add the lettuce, then the lentils, followed by the tomatoes, fennel, and top with the sweet potatoes. Drizzle with the dressing and enjoy!