Lentilles du Puy with Spinach and Crème Fraîche
By Mark HuxsollPublished on December 16, 2021
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
You can substitute other French green lentils for the lentilles du Puy, but do not substitute other types of green lentils or black, brown, or red lentils—the cooking times of the other lentil varieties can vary greatly. By the end of step 2, the lentils should have absorbed most, but not all, of the chicken broth. If the bottom of the saucepan looks dry and the lentils are still somewhat firm, add hot water, ¼ cup at a time, and continue to cook until the lentils are tender. For a vegetarian version, substitute vegetable broth for the chicken broth. If you can't find crème fraîche, sour cream works well.
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add onion, carrot, celery, and salt; cook until vegetables are tender, about 5 minutes.
- Add broth and lentils and bring to simmer. Reduce heat to medium-low; cover; and cook, stirring occasionally, until lentils are tender but still hold their shape, about 30 minutes. (Add hot water, ¼ cup at a time, if saucepan becomes dry before lentils are cooked through.)
- Gently fold in spinach and mustard. Let sit off heat for 5 minutes. Transfer to serving bowl and dollop with crème fraîche. Serve.
Time
1 hourYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe is made with lentilles du Puy, which are grown under strict French and European Union origin laws and often referred to as the “caviar of lentils.” We chose mirepoix, a mix of onion, carrot, and celery, as the primary aromatics in this dish. We sweated the mirepoix in olive oil before cooking the lentils in chicken broth for depth of flavor. When cooked properly and with the right amount of liquid, the lentils held their shape but had a creamy mouthfeel. We folded in spinach for a bit of greenery and Dijon for a mustard kick. A dollop of crème fraîche made for a luxurious finish.
Before You Begin
You can substitute other French green lentils for the lentilles du Puy, but do not substitute other types of green lentils or black, brown, or red lentils—the cooking times of the other lentil varieties can vary greatly. By the end of step 2, the lentils should have absorbed most, but not all, of the chicken broth. If the bottom of the saucepan looks dry and the lentils are still somewhat firm, add hot water, ¼ cup at a time, and continue to cook until the lentils are tender. For a vegetarian version, substitute vegetable broth for the chicken broth. If you can't find crème fraîche, sour cream works well.
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add onion, carrot, celery, and salt; cook until vegetables are tender, about 5 minutes.
- Add broth and lentils and bring to simmer. Reduce heat to medium-low; cover; and cook, stirring occasionally, until lentils are tender but still hold their shape, about 30 minutes. (Add hot water, ¼ cup at a time, if saucepan becomes dry before lentils are cooked through.)
- Gently fold in spinach and mustard. Let sit off heat for 5 minutes. Transfer to serving bowl and dollop with crème fraîche. Serve.
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