French Market Recipe 2024 45  Lentilles de Puy salade

Published on: 13 October 2024

French Market Recipe 2024 45
Lentilles de Puy salade

Ingredients for 4 servings:

Directions:    

  1. Peel and chop the onions and garlic cloves coarsely.
  2. Wash the Puy green lentils and fresh herbs in water and drain.
  3. Pour about 800ml of cold water into a large, heavy based saucepan add the lentils, onions, garlic, herbs, thyme, bay leaves and bring to the boil.
  4. Add the stock cube/ stock powder and knob of butter, stir in, cover, and reduce heat to simmer gently.
  5. Cook for about 25 minutes
  6. Grate the cheese in thin slices.
  7. Remove the saucepan lid when lentils are cooked, if there is still a lot of liquid raise the temperature a bit and stir while liquid evaporates. There should be a little moisture left.
  8. Put the lentils in a serving dish, drizzle over them 1 tablespoonful of olive oil and 1 of vinegar, keep warm.
  9. 10 minutes before serving, put the eggs in a saucepan of cold water and bring to boil for 6 minutes exactly.
  10. Remove eggs from water, remove shells, holding the egg with a cloth as they are hot.
  11. Spoon the lentils onto individual plates
  12. Cut each egg in half lengthways and place cut side up on top of the lentils, sprinkle with a pinch of herbes de Provence and the grated Parmigiano Reggiano.

Serve warm and pair (this is challenging) try with a glass Pinot Noir Valmoissine from the Vars or Gewurztraminer available at the French Market shop in Cape Town.

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