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.
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.
ReplyDeleteI 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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