Lentil Lady

In an effort to consume more meat-free meals, and to increase the healthfulness and nutrition quotient of my dietary intake I decided to cook a batch of lentils.

One cup…

…of these:

Added to plenty of boiling, lightly salted water and simmer for approx 25 minutes until soft.  You’ll have a beautiful bowl of cooked lentils like so.

I used the lentils as the main part of two evening meals.  One half were served with grated Extra Mature Cheddar melted on top, and sweet chilli dipping sauce on the side – not photo-worthy.

The other half were served like so:

The runny egg yolk with the lentils was wonderful.  I love runny egg yolk.  Mmm-mmmm.

These lentils are just about the same as Puy Lentils – but they couldn’t be called that as Puy Lentils are protected by their Protected Designation of Origin status – which means they have to come from the geographical area to be called ‘Puy Lentils’.  The lentils I used were ‘French Style’ from Canada.  These little green lentils have a wonderful flavour all of their own – totally unique!  They taste, and smell whilst cooking, of fresh black pepper.  It’s a very robust, unmistakable flavour and aroma, and totally delightful and enjoyable.  As a side, I would reduce the portion and maybe drizzle a tiny bit of EVOO over.  I think they would be good with a portion of roasted white fish served on top, or fish wrapped in pancetta or bacon.

Now…I have to go find my Dahl recipe – it’s lost 😦


2 thoughts on “Lentil Lady

  1. These are my favourite kind of lentils! We used to cook them in stock with some onion, garlic, parsley, lemon and big chunks of pancetta or ham and serve it with white fish, it was really nice! X

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