Lentilles Vertes du Puy
Prep time: 15 minutes
Cook time: 35 minutes
Total time: ~50 minutes
Servings: 6 servings
Country of Origin
France (Le Puy-en-Velay, Auvergne region)
Description
Sourced from volcanic soils, French green lentils (Lentilles Vertes du Puy) are highly prized for their earthy, peppery flavor and their unique ability to retain their shape and firm texture without turning mushy when cooked. In this classic preparation, they are simmered gently with a classic French mirepoix (carrots, onions, and celery), garlic, and a bouquet garni, creating a highly aromatic and healthy side dish.
Presentation & How It's Eaten
Served warm or at room temperature in a shallow bowl, drizzled with red wine vinegar and extra virgin olive oil. It is traditionally served alongside roasted pork, seared duck breast, salmon, or warm sausage.
Ingredients
300g (1.5 cups) French green Puy lentils, rinsed
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
2 tbsp extra virgin olive oil or butter
1 liter (4 cups) low-sodium chicken or vegetable stock (or water)
1 bouquet garni (2 sprigs thyme, 1 bay leaf, parsley stems tied together)
1 tbsp red wine vinegar (or sherry vinegar)
Salt and freshly cracked black pepper
Step-by-Step Directions
Sauté the Mirepoix: Heat the olive oil or butter in a medium Dutch oven or heavy saucepan over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes until the vegetables are softened and translucent but not browned. Add the minced garlic and cook for 1 minute.
Add Lentils and Stock: Add the rinsed green lentils to the pot, stirring to combine with the vegetables. Pour in the stock (or water) and submerge the bouquet garni in the liquid.
Simmer Gently (The Secret): Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with the lid slightly ajar and simmer gently for 25 to 30 minutes, or until the lentils are tender but still have a pleasant chew (al dente). Do not boil vigorously, or the skins will break.
Season (At the End): Once the lentils are cooked, remove the pot from the heat and discard the bouquet garni. Stir in the red wine vinegar and season generously with salt and pepper to taste. (Salting too early can toughen the skins).
Rest: Let the lentils rest in the pot for 5 minutes before serving to allow them to absorb the remaining flavors. Drizzle with a touch of fresh olive oil before serving.
Optional
Smoky Bacon: Render 100g of diced slab bacon or lardons in the pot before adding the mirepoix, using the rendered fat to cook the vegetables.
Fresh Herbs: Stir in a handful of finely chopped fresh flat-leaf parsley just before serving.
Cooking Tips
No Pre-Soaking Required: Unlike beans, Puy lentils do not require pre-soaking and cook relatively quickly.
Salt at the End: Only add salt during the final few minutes of cooking. Salting too early can interfere with the potato/legume softening process and result in tough skins.
Nutrition Facts
(Estimated per serving)
Calories: ~230 kcal
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: ~290mg
Total Carbohydrates: 32g
Dietary Fiber: 11g
Sugars: ~3g
Protein: 14g
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