If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Puy lentils cooked in the French style. Make a batch and supplement any meal with the protein power of these little Puy lentils! —Annalisa @ Joy of Yum
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 good sized leek, white part only, split lengthwise, well washed, sliced
- 1 large carrot, quartered lengthwise and sliced into thinnish slices
- 350 grams French Puy lentils
- 1 liter water
- Few splashes of white wine (optional)
- Salt and freshly ground black pepper
- Place the lentils in a sieve and rinse under running water. Set aside.
- Heat a large pan and add the onions. Stir, now and again, to prevent burning and allow the onions to soften. Add the garlic and keep everything moving in the pan for a few minutes.
- Add the thyme and bay leaf and continue to stir for another minute.
- Lower the heat and add the leeks and carrots and allow them to “sweat” a little in the pan. Stir occasionally for 4 or 5 minutes.
- Tip the lentils into the pan and add 75ml of liter of the water. Bring to a gentle simmer and cook until the lentils are soft. There should be almost no liquid in the bottom of the pan but you can add more water if necessary to prevent the lentils from sticking.
- Before serving season with salt and pepper and, if you choose, a good splash of white wine.