The Elegant Lentil

The following is a recipe I have adapted from our wonderful employee Jois. Lentils du Puy are a great way to add texture, flavor and protein to your diet. The advantage of Lentils du Puy is that they don’t get mushy like other lentils. Be sure you are getting the authentic lentils vs. the ones from Washington state. The package should state A.O.C. or A.O.P. The A.O.C, or Nomenclature of Controlled Origin, is the denomination of a country, region, or locale used to designate a product of the region and of which the quality and the characteristics are exclusively or essentially derived from the geography. The AOP, Protected Origin Nomenclature, is its analogue at the European level. In Europe, there is an immense richness and variety of food products ; but when a product acquires a remarkable reputation, it can find itself confronted in the market by imitation products that try to usurp its name. This disloyal practice not only discourages the producer but also leads the consumer astray. This is why, in 1992, the European Community created a system of protection and valorization of agro-alimentary products (AOP, IGP, STG).The Nomenclature of Protected Origin (AOP) designates the denomination of a product of which the production, transformation, and elaboration ought to have a place in an area geographically determined with a recognized and stated know-how.
Phew! Basically, it means it is the real deal and not an imitation. That said, the Lentils du Puy do cost a little more but are well worth it and seeing a cup of lentils feeds 6 adults it isn’t that expensive after all.

Lentils du Puy with San Marzano Tomatoes

1 Cup Lentils du Puy – picked through to be sure there are no stones

1/2 sweet onion – minced

1 carrot – minced

2 Tablespoons Onion Avocado Oil

1/4 cup Red wine or Vermouth (or for non alcoholic option use Red Verjus)

1 – 28 oz. can San Marzano Tomatoes from Italy – chop tomatoes and save juice

1 1/2 cups Chicken Stock or Vegetable Stock

Sea Salt and Pepper

Heat the avocado oil until hot, add the onion and carrot and cook until soft (approximately 5-7 minutes) Deglaze the pan with the wine or Verjus. Cook this until almost dry (au sec) Add the chicken stock or vegetable stock and the juice from the tomatoes. Bring to a simmer then add the lentils. Cook this for approximately 25 minutes or until the lentils are soft. Add the chopped tomatoes and cook for approximately 7 minutes more to heat through. This is wonderful with sausage sliced on top or with a crispy trout filet or salmon filet. Anyway you look at it, Lentils du Puy are one heck of a wonderful base for many healthy, hearty meals.

Happy Cooking Everyone!

Constance

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2 Comments

  1. JodiB said,

    March 4, 2013 at 11:53 am

    Thanks for the background information on lentils and the recipe!!! BOTH are very useful!!! I have had a 1/2 of bag of lentils and was trying to figure out something new to do-now I have. Thanks!!! #recipe #food #health #FOJ

    • March 29, 2013 at 10:41 pm

      You are so welcome. I love lentils. Obviously, you can tell I’m a bean freak too. Happy Cooking!


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