I usually buy the cheap, grayish-green lentils from the grocery store, but last week I went to the bulk section at Earth Fare and picked up some other kinds: red lentils, which actually look coral to me, and French lentils, which are a wonderful dark green.
I baked some crusty bread last night and decided French peasant bread deserved French lentils, which deserved a French soup, so I made this, which is part Julia Child and part me. It's got very simple, big lentil flavor. The French lentils cooked up so glossy and round and wonderful -- they're really something.
Cut two strips of bacon into small pieces; heat in pan with 2 tablespoons olive oil.
Saute 1 chopped onion and 2 chopped carrots in the oil. Add 2 cups dry lentils and saute for a few more minutes.
Add and bring to a simmer:
- 2 cloves garlic
- 3 twigs fresh thyme
- 3 sprigs fresh oregano
- 2 bay leaves
- 1 cup white wine
- water
Add a cubed potato after half an hour and cook for half an hour more or until potato is tender. Add salt and pepper to taste. Serve with bread and butter and a small salad.
2 comments:
Beautiful bread! Some part of me wants to go back to white flour for that wonderful French breadiness. I am baking my bread at higher temperatures since the Slow Bread article, and it has developed the flavor quite a bit. Higher oven temperature means less sugar, of course, which changes everything.
I have to get my hands on some of those French lentils. They look wonderfully black in your photo.
Thanks for sharing this recipe. I will try it over the weekend. Lucky you having an Earth Fare to shop in. The closest one to me is 10 hours away. I have been sprouting them but am now investigating using them cooked. BTW - you should sprout them - delicious.
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