french green lentils

March 25, 2014 § 82 Comments

Garnering inspiration from Johnny’s Kitschnflavours and Gwynne’s The Crafty Cook Nook, led me to prepare lentils twice in the last seven days!   It was this post that started it off and then this post sent me to the market in search of puy lentils.  What I found were “french green lentils” and although I am not sure if they are “Puy” lentils, characteristically speaking they have similar qualities from the descriptions I have read. These lentils are small, plump and have a somewhat nutty flavor.  They hold their shape and size after cooking and do not get mushy and muddied.  My french green lentils were well worth the small fortune I spent on them.  There is no comparison to the regular brown lentils I have stored in my cupboard.


This recipe is from Gwynne’s lovely blog.  Using my french green lentils I set out following her recipe and it turned out wonderfully!  We added a bit more chili for heat and served it with warm naan.

I n g r e d i e n t s

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons grated peeled fresh ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon coriander seeds, crushed
  • 1  jalepeño or serrano chile, seeded and minced
  • 2 cups french green lentils, rinsed
  • 6 cups vegetable stock
  • 1  28-oz can crushed tomatoes in juice
  • 1 teaspoon sea salt
  • 1 tablespoon tomato paste
  • 1 avocado, cut for topping
  •  handful fresh cilantro leaves, torn
  • 2 limes, cut into wedges

M e t h o d

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and just golden brown, 7 to 10 minutes. Add the garlic, ginger, turmeric, and coriander seeds, and cook until fragrant, about 30 seconds. Stir in the jalepeño, lentils, stock, tomatoes and their juices, tomato paste, and salt. Raise the heat to medium high, cover loosely, and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the lentils are tender, 20 to 25 minutes, depending on how much bite you like in your lentils.  Just before serving, warm the naan in a griddle and place in a warm cloth on the table.  Spoon the lentils into bowls, and top with avocado,  sprinkle with cilantro and serve with lime wedges.



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