Here’s all you need to know (or go right to the recipe): Once you’re done cooking them, what next? Adapted from Around My French Table by Dorie Greenspan. Cookware startup Milo by Kana's enameled cast iron is high quality and more affordable than most brands. We reserve the right to delete off-topic or inflammatory comments. ENTER FOR YOUR CHANCE TO WIN THIS MONTH’S, MILO 3.5-QUART DUTCH OVEN, 5.5-QUART DUTCH OVEN AND 10-INCH SKILLET, Behind the Scenes with “The Great British Bake Off” Winner John Whaite, Glug, Splash, Pinch, Dash: How to Decode Culinary Shorthand, Free Milk Street recipes delivered to your inbox each Monday. Drain the excess liquid. Taste and season with salt. French lentils are packaged under the names Puy lentils, du Puy lentils, lentilles du Puy, or French green lentils. Heat up some olive oil in a skillet and add the mushrooms. So why not eat more of them? Learn more in the Comment Policy section of our Terms of Use page. Cooking French lentils is very easy: all you need is a saucepan and 20 minutes! During my first trip to France I was stuck by how much better even the simplest of dishes tasted, in particular, a very humble plate of lentils. Published by Houghton Mifflin Harcourt.

On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. These are the crispiest, most flavorful roast potatoes you'll ever make. Here are a few of the major benefits of lentils: Vegetarian, vegan, plant-based, dairy-free, and gluten-free. We cook lentils on the stovetop, and in the lentils in the Instant Pot.

A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professional, © 2020 - A Couple Cooks®| Privacy Policy and Disclosure. French green lentils (also called lentils du Puy) have a peppery, earthy flavor and toothsome texture that works well with a variety of flavors. You will also receive special offers from Milk Street. As the lentils cook, skim off the solids that rise to the top and stir as needed. French lentils, also known as French green lentils, are very different from the standard green, brown or red variety you’ll find in the store. Featured on the Today Show and Washington Post. The New Milk Street Cookbook | Order + Save 40%! Simmer for about 15 to 20 minutes until tender (taste to assess doneness). Give everything a good stir and another minute over the heat. While the lentils cook, sauté some mushrooms for the stew.

Caroline Russock is a food writer splitting her time between Philadelphia and the Caribbean. In a large saucepan, bring all ingredients to a simmer. Green lentils are delicious served warm with just a splash of olive oil and crusty bread, or can be paired with a sharp vinaigrette, garlicky sausages or roasted vegetables. Available wherever books are sold. Here’s a basic recipe for how to cook them! Storing: Once cooled, the lentils and their liquid can be packed airtight and kept chilled for up to 3 days. Recipes › Side Dishes & Salad Recipes › Easy French Lentils. Not all grocery stores carry them, so you’ll have to survey your local options. Some comments may be held for manual review. I quickly learned that the primary difference was the fact that these were French lentils, otherwise known as lentilles du Puy, a smaller, green-gray variety that grows in central France. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. We will not share or rent your email address. Post whatever you want, just keep it seriously about eats, seriously. In a large saucepan, combine everything but the lentils with and 8 cups water; bring to a simmer. (We have a handful of stores near us we know carry them!) TRY 12 WEEKS OF MILK STREET IN BOTH PRINT AND DIGITAL FOR JUST $1. If you see something not so nice, please, report an inappropriate comment.

Add the lentils, return to a simmer, then partially cover and reduce to low. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Stir the vegetables back into the lentils. While I had always incorporated a combination of carrots, celery, and onions, I was missing a few key ingredients—one lone clove, a bay leaf, a bit of Cognac, and most importantly, plenty of stock to cook the lentils in. We may earn a commission on purchases, as described in our affiliate policy. All Rights Reserved. But one of our very favorite varieties to cook with is French lentils. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Season with salt and pepper and cook until they’re tender, another 5 to 10 minutes, then pour in the Cognac, if you’re using it. Keywords: French lentils, French lentils recipe, French green lentils, Puy lentils, Tag @acouplecooks on Instagram and hashtag it #acouplecooks. Subscribe for free weekly recipes & more! This region has volcanic soil, so you might notice a slight flavor difference where this variety is more peppery. Why? The lentils are ready to be served now, set aside and reheated over low heat in the liquid you’ve reserved, or used in other recipes. Her writing on food and travel has been published in Eater, Philly Voice, Philadelphia Magazine, and more. Keep reading. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. We will use it for customer service and other communications from Milk Street. Taste and if serving as is, season with additional salt and pepper (and maybe a drizzle of olive oil). (Don’t confuse that with just “green lentils,” which are entirely different!).

A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. Here are the key differences: You should be able to find French lentils at your local grocery store next to the other varieties. If you’re using the shallot, stir it in now (I think it adds a lot to the mix).

Put the lentils in a strainer and pick through them, discarding any bits of stone that might have escaped the packers; rinse under cold running water.