Lentils Du Puy
As promised: a recipe for lentils! These lentils du puy are a killer side dish or can be tossed with arugula, goat cheese and roasted butternut squash for a lovely salad.
Ingredients:
1 carrot, diced as finely as possible
2 shallots, diced as finely as possible
Leaves of 2 stems fresh thyme
1 1/4 cups lentils du Puy
1/3 cup red wine
3 1/2 cups chicken or vegetable stock
Extra Virgin Olive Oil
Salt/Pepper
Directions:
Over medium-low heat, sauté the carrots and shallots in a good glug of olive oil. Season them with the thyme leaves, salt, and pepper, and cook for 5 minutes, until they are just sweating and soft and fragrant. Add in the lentils, and season again with salt and pepper. Increase the heat to high, and pour in the red wine. Stir, and cook until the wine is absorbed. Add the stock. Cover, and bring to a boil. Once the water boils, reduce the heat to low, keep covered, and cook for around 25 minutes to a half an hour, until the lentils are tender, but still have a good bite to them, and hold their shape. Add salt and pepper as needed and enjoy!
