This is my favourite way to eat lentils; the green Puy version being the lentil of choice.
I’ve tried them on the menu several times over the years, usually as a starter served with Parma ham and eggs, ham hock or black pudding even, but it’s not exactly a popular choice I must admit. I don’t understand why lentils are still undervalued, with everything we know about the health benefits of pulses and moreover the consequences of a poor diet… coupled with the fact lentils are ridiculously easy to prepare and have a great shelf life, its beyond me, especially when presented like this with herbs, garlic and a lip-smacking dressing.
I’m giving the recipe here just for the lentils; they’re dressed in a thick, pungent vinaigrette and so for a starter they suit being paired with something that balances out the sharpness of the vinegar – in this case I’ve chosen confit’d duck leg which is rich, savoury and salty…it’s also because people expect something a little less ordinary and a little more fancy pants from a restaurant. Parma ham would be a good substitute though, as would pancetta. Likewise black olives, anchovies and smoked tuna all work well for the same reasons.
The vinaigrette method produces a really, really thick dressing, into which the hot lentils are tossed to steep. Don’t be tempted to use extra virgin olive oil for this mind, it’s too ‘in your face’. In fact, you could make this dressing as your everyday salad dressing by halving the mustard and using sunflower oil instead, leaving you with something that resembles the ready-made stuff sold in French supermarkets.
Ingredients
250g Puy lentils
600ml vegetable stock
For the vinaigrette
1 x heaped tablespoon Dijon mustard
1 x tablespoon red wine vinegar
1 x clove of garlic
200ml olive oil
2 x tablespoons of fresh herbs; parsley, chive, or tarragon etc
Wash the lentils in cold water, then place in a medium sized saucepan and cover with the stock. Bring to the boil, then turn the heat down to a simmer. Start checking after 20 mins, but they could take up to 30 to be cooked al dente. Top up with recently boiled water if the pan looks to be running dry.
Whilst that’s happening, whisk the mustard with the vinegar in a bowl large enough to take the lentils, then slowly dribble in the oil, whisking continuously to produce a thick emulsion. Add the crushed garlic, salt and pepper to taste and the herbs.
Drain the lentils in a sieve and shake them off before adding to the vinaigrette. Mix together and leave to cool.
Serve the lentils cold. They will keep for up to 3 days in the fridge.