This dish is perfect for those of you who are vegetarian, or observe meatless Fridays during Lent. It’s delicious even if you don’t fit into either of those categories too. I came across it in the amusing book “Lunch in Paris” that I read with my foodie friends book group.
The book is a charming tale of an American woman who, on a short visit to Paris, sits down to lunch with a handsome Frenchman, after which her life takes a whole different path.
Scattered throughout the book are recipes, including this one for lentils that I made for the bookclub dinner, where it was served alongside a pork roast recipe from the book.
It makes a huge amount, so I brought the rest home and had plenty for a couple more meals.
If you still have leftover lentils (as I did), they freeze beautifully and you can refashion them into soup by (vegetarians, look away) adding some chicken broth and sliced sausage.
But if you use them as a side dish, by all means, don’t skip the sour cream or the lime — especially not the lime. It gives a wonderful freshness to the dish.
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Lentils with White Wine, Herbs and Tomatoes
From “Lunch in Paris” by Elizabeth Bard
(my additions in red)
2 T. extra virgin olive oil
1 carrot, roughly chopped
4-5 small shallots or 1 medium onion, roughly chopped (I used 1/2 onion and about 1/4 cup chopped leeks)
2 1/2 cups dried Puy lentils
6 cups chicken broth
one 16 ounce can while tomatoes, drained and chopped
1 cup dry white wine
a handful of fresh flat-leaf parsley, including some of the stems, chopped
1 bay leaf (fresh if possible)
1/4 cup red pepper, diced
1/4 leeks, diced
about six frozen artichoke hearts, sliced
salt and freshly ground pepper to taste
sour cream or creme fraiche
chopped fresh cilantro
In a large stockpot, heat the oil over medium heat. Add the shallots and carrot (and red peppers, leeks and artichoke hearts if using) and sauté for 5 to 10 minutes, until the onion is translucent.
Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.
Serve in shallow bowls with a dollop of sour cream, a sprinkling of chopped fresh cilantro and (essential!) half a lime for squeezing.
Leftovers freeze well. Add more broth to turn it into a soup.