Provençal Lentils
Serves: 4
Preparation time: 45 min.
Lentilles à la Provençale is one of the traditional dishes during the short winter in the Provence, when the cold Mistral howls outside, the sun shines and the sky has this intense blue. A hearty dish made with Lentilles du Puy.Ingredients:
- 400 gr (1 1/2 cups) Puy lentils
- 200 gr (3/4 cup) carrots, chopped in 1 cm (3/8 inch) cubes
- 2 stalks of celery, finely sliced
- 1 large onion, finely sliced
- 2 cloves of garlic, chopped
- 750 ml (3 cups) chicken broth
- 125 ml (1/2 cup) red wine
- 3 tbsp. olive oil
- 3 tbsp. tomato paste
- bouquet garni: 1 bay leaf, 2 twigs of thyme, parsley, winter savory (Sariette), tied together with a string or in a muselin cloth
- salt and pepper
- 2 chorizo sausages (or spicy sausages, which hold their shape while cooking), cut into round slices
Preparation:
If possible soak lentils overnight in water, otherwise you need to cook them a bit longer.
Heat olive oil and sauté chorizos, onion, garlic, carrots and celery, until onion is lightly colored. Add bouquet garni, chicken broth, wine and tomato paste and bring it to a quick boil, stirring to dissolve the tomato paste. Reduce heat to a simmer. Add the drained lentils to the pot, cover it and let it simmer. Stir the mixture once in a while and if need be add some water. Puy Lentils soaked overnight need about 30 minutes cooking time. If you had no time to soak them, cook them a bit longer. The lentils must be tender but still retain their shape.
Remove the boquet garni and taste for salt and pepper before serving. A dash of red wine vinegar is optional. You can add it to the pot or leave it up to each guest to add a dash at the table.
