Lentils Provençal
Total time: 45 minutes
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.
Ingredients:
- 2/3 cup dried lentils, 120gr, 4.2oz, small green 'du Puy'
- 1 1/3 cups water and chicken stock mixed - or whatever the package tells you, 310gr, 11oz
- 1 bay leaf
- 2 shallots, 45gr, 1.6oz
- 2 cloves garlic, 8gr, .28oz
- 2 tsp olive oil, 9gr, .32oz
- 9 - 12 Greek olives, 32.4gr, 1.1oz
- 1 tbs dried parsley
- 1 tbs Dijon-style Mustard, 15gr, .53oz
Instructions:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done.
- When done, remove from heat and drain if needed. Remove the bay leaf.
- Finely chop shallots and mince garlic.
- Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes.
- Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.)
- Roughly chop olives and add to shallots along with the parsley and lentils.
- Heat through.
- Stir in the mustard and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/