Spiced Puy Lentils with Porcini and Herbs

August 31, 2016 at 8:03 pm Leave a comment

I got a copy of New Feast from the library a couple of weeks ago, and I just tried my first recipe from the book. Superb. You can also see it at cooked.com.

This is a salad recipe, but we enjoyed it warm. I’ve adapted the recipe a little bit, and we added rice to our version. I’m going to try it again tomorrow with Kamut. Our little one kept clapping his hands and asking for more. That’s how I knew the recipe was a keeper.The mint was surprising, in a lovely way. I didn’t have the mushrooms, actually, but I’ll try them next time around. And I left off the goat cheese for a vegan version of the dish.

For the lentils:

  • 1 oz. porcini mushrooms (optional)
  • 1 cup Puy lentils (also known as French green lentils)
  • 1 bay leaf
  • 1 sprig thyme
  • 1 1/4 fl oz olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 3 spring onions, sliced thin
  • 1 loosely packed cup fresh cilantro, chopped
  • 1/4 loosely packed cup fresh mint leaves, chopped
  • 1/3 loosely packed cup flat-leaf parsley leaves, chopped
  • Soft goat’s cheese to serve (optional)

For the dressing:

  • 2 small cloves garlic, crushed with 1/2 tsp salt
  • juice of 1 lemon
  • 2 oz olive oil
  • 1 tsp Dijon mustard
  • freshly ground pepper

 

  1. If using, cover the porcini mushrooms with warm water and leave to soak for 15 minutes.
  2. Place the lentils in a pan of cold water with the bay leaf and thyme and bring to the boil. Do not salt the water as it toughens their skins. Lower the heat and simmer for 20–25 minutes, or until the lentils are tender. Drain well then tip into a mixing bowl. While the lentils are still warm, stir in the oil and lemon juice and season generously with salt and pepper. Stir in the spring onion and herbs.
  3. Fish the porcini mushrooms out of their soaking liquid and pat them dry. Chop them roughly and stir them into the lentils.
  4. Combine the dressing ingredients in a small jar with a lid and shake vigorously. Pour onto the lentils and mix in thoroughly. Dot with blobs of goat’s cheese and serve straight away.

Some variations I’m interested in trying:

  • Turn the salad into a heartier meal with soft-boiled eggs.
  • Add small cubes of roasted pumpkin or sweet potato.
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Entry filed under: Dairy-Free, Gluten-free, Middle Eastern, Vegan, Vegetarian, Wheat-free. Tags: , , .

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