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.
The other half were served like so:
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 😦