#puy lentils

[askwhatsforlunch]

Smoky Lentil Soup (Vegan)

Fragrant and heart-warming, this comforting Smoky Lentil Soup is the ideal dinner on a frosty night. Happy Monday!

Ingredients (serve 4):

2 tablespoons olive oil

1/2 teaspoon fennel seeds

1/2 teaspoon dried oregano

1 onion

1 heaped teaspoon smoked paprika

1/4 teaspoon ground chilli or Cayenne Pepper

1 garlic clove, minced

2 cups cooked or tinned Puy Green Lentils

3 ripe Tomatoes 

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

1/2 litre/2 cups water

1 tablespoon demerara sugar

Heat olive oil in a large pot over a medium flame.

Once hot, add fennel seeds and oregano, and fry, a couple of minutes.

Peel and finely chop onion. Add to the pot, and cook, another couple of minutes until softened.

Stir in smoked paprika, ground chilli and minced garlic, and fry, one minute more.

Increase heat to medium-high, and stir in cooked Puy Green Lentils, coating in oil, herbs and spices.

Roughly chop Tomatoes, and stir them, along with their juice, into the pot. Season with coarse sea salt and black pepper, and cover with the lid. Cook, for about 5 minutes until Tomatoes collapse and release more of their juice.

Deglaze with Balsamic Vinegar. Cook out, 1 minute.

Finally, stir in water, and bring to the boil. Reduce heat to medium-low, cover with the lid, and simmer, about 20 minutes more.

Stir in demerara sugar, until completely dissolved.

Serve Smoky Lentil Soup hot, with crusty Sourdough.

[foodfuck]

lentil, kale and halloumi salad · the healthy hunter

[dreamssoftly]

Spelt Vegan Pasta w/ Greens, Lentils, Sage + Lemon

[mangoaway]

Greek lentil salad

[askwhatsforlunch]

Saucisses aux Lentilles (Sausages with Lentils)

Saucisses aux Lentilles, a hearty and fragrant stew, make an easy but delicious dinner, something to slowly simmer on the stove whilst you're busy decking the halls and decorating the house! Happy Sunday!

Ingredients (serves 2):

1 litre/4 cups water

2 large smoked pork sausages (like Saucisses de Montbéliard)

2 tablespoons olive oil

a small onion

1/2 orange Bell Pepper

1 garlic clove, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup Puy green lentils

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Bring water to a slow boil in a large saucepan over medium-high heat.

Add Saucisses de Montbéliard and reduce heat to medium-low. Cover with a lid, and simmer, 25 to 30 minutes.

Heat olive oil in a large saucepan over medium-high heat.

Peel and finely chop onion, and add to the oil. Fry, a couple of minutes.

Seed and chop Bell Pepper, and stir into the saucepan as well. Cook, a couple of minutes more. Stir in minced garlic.

Season with dried thyme and oregano. Cook, another minute.

Stir in Puy green lentils, coating well in oil and herbs. Season with coarse sea salt and black pepper.

Then, pour in the smoked sausages' cooking liquid (the whole litre/4 cups), and bring to the boil.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 25 to 30 minutes, until lentils are cooked and most, but not all, of the liquid is absorbed. Add a little more water, if too dry.

Add reserved smoked pork sausages to the lentils, cover with the lid, and cook, a further 10 to 15 minutes.

Serve Saucisses aux Lentilles hot, with piquant Dijon Mustard, and a glass of nice Burgundy, like Hautes-Côtes-de-Nuits.

[askwhatsforlunch]

Maple Apple and Lentil Salad

This Maple Apple and Lentil Salad, fragrant with herbs, sharp with a punchy dressing, makes a tasty late Winter lunch. Happy Tuesday!

Ingredients (serves 2):

2 tablespoons olive oil

2 small garlic cloves

2 bay leaves

1 cup Puy Green Lentils

1 teaspoon coarse sea salt

1 litre/4 cups water

2 tablespoons olive oil

1 1/2 tablespoon apple cider vinegar

1 heaped teaspoon Dijon Mustard

1 tablespoon pure (Grade A) Canadian Maple Syrup

½ teaspoon freshly cracked black pepper

½ red onion

1 large apple, rinsed

3 fluffy sprigs fresh Cilantro

In a large, deep saucepan, heat olive oil over a medium flame.

Peel garlic cloves, and halve them. Stir into the saucepan, and cook, 1 minute more. Add bay leaves.

Then, stir in the green lentils, coating well in oil and herbs. Season with coarse sea salt, and stir in the water. Bring to the boil.

Once boiling, reduce heat to low, and half cover with a lid. Simmer, until lentils are just tender, about 20 to 25 minutes.

Meanwhile, combine olive oil, apple cider vinegar, Dijon Mustard and Maple Syrup into serving bowl. Give a good stir until well-blended. Season with black pepper.

Once the lentils are cooked, drain thoroughly and let cool, 5 minutes or so, discarding bay leaves and garlic halves.

Peel and thinly slice red onion. Halve, core and dice apple. Add red onion slices and apple dices to the serving bowl, tossing well to coat in dressing.

Finely chop Cilantro, and stir into the apples and onion as well. Finally, add the cooked lentils, whilst still warm, and toss to generously coat in dressing and combine.

Serve Maple Apple and Lentil Salad warm, or chill a couple of hours in the refrigerator if you prefer eating it cold.

[foodfuck]

curried lentils with sweet potatoes and hazelnuts

[foodfuck]

easy lentil salad