Happy March everyone! You’ll notice that I have moved the blog to WordPress. I heard it was an easier site to work with, and so I am trying it! Let me know what your thoughts are on the new format and ease of use.
Although this has been the mildest winter I can ever remember, the sun hasn’t been out much here in Michigan, so the dismal look and feel of the winter is still around. It makes me cook comforting, cold weather food and lentils really fit the bill here. I can honestly say, other than heavy, gloopy canned soup; I haven’t really eaten much in the way of lentils for most of my life. When I started cooking for a vegetarian, I discovered the ease and variability of cooking with beans and legumes. Then one day we were exploring around a natural gourmet food store, and I came upon a bin of these beautiful slate green lentils that were so eye-catching to me! I had to have them, so bought 2 pounds and took them home immediately!
If you follow Nigella, as you know I do, you have probably heard of Puy lentils but I had never really researched or experimented with them. My memories were always the little cylindrical plastic sleeves you see in the supermarkets for “soup mix”. They always have a solid chunk of lentils in them, right next to the spice that mix that you can never really put your finger on. The Puy lentils are different from them and are actually famed for being “the best”. Typically, you see them called French green lentils. They hold up very well to cooking and they don’t go all to mush unless you crush them when you’re cooking them. Puy’s have a distinctive flavor, very earthy and hardy, with a bit of crunch to them, and I have grown to love them.
There are many other types of lentils, red, yellow and orange which you typically see in Indian foods and are called dal. All of those types tend to be more tender when you cook them. In general, lentils are very high in fiber and protein, are very easy to cook and flavor, and even these special “Puy’s” are definitely very inexpensive to buy. So you get great bang for your buck with them.
Now, this recipe has a great deal of red wine in it, so if you’re cooking for kids, you may want to substitute the wine for some good quality, low salt vegetable broth. And remember, if you won’t drink it don’t cook with it! Also, when you start cooking, the liquid seems to be way too much. It’s exactly the right amount so trust me here. I typically start checking them at about 35 minutes, because each batch of dried lentils you get is different, so if the liquid is still covering the lentils, continue cooking for another 10 – 15 minutes. But, once you hit the 40-minute mark, start listening for a dry pan and check every few minutes although you should resist the urge to stir them much. There will be little to no liquid in the pot, and the lentils will easily mash when you press them with a fork. If you find there is still a lot of liquid, take the lid off, and raise the heat up to medium, and let the extra liquid boil away. When there is virtually no liquid left, take the pot off the heat and stir in the vinegar, then taste and add salt and pepper if needed.
Puy Lentils in Red Wine
1 cup green French green Puy lentils (or any lentil, except red or yellow)
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely chopped*
2 garlic cloves, sliced finely
2 bay leaves (optional)
1/2 teaspoon dried thyme (1 teaspoon fresh)
2 cups good red wine (Spanish wine is great here, maybe a nice Tempranillo)
1 ½ cups water
Coarse salt and ground pepper
1 tablespoon sherry vinegar (or apple cider, red wine, balsamic vinegar, anything with nice flavor)
Before you start cooking, rinse the lentils well, pick through them and remove any stones, leaves or stems, then place them in a bowl and cover them by about an inch with hot water and let them soak for about 20 minutes. Once they’re soaked and slightly soft, drain them, rinse with cold water and set them aside to drain in a colander.
Heat the butter and olive oil in a large heavy pot with a tight fitting cover. Once it’s melted add the shallots, garlic, bay leaves and thyme. Cook, stirring frequently until the shallots turn golden brown. Be careful not to burn them, or you will have to start over. Lower the heat to medium and add in the wine. Bring the mixture to a boil and allow to cook for 1 minute. Add the drained lentils and then the water, stir well. Allow the pot to come to a rolling boil, then reduce the heat to low, cover the pot, and simmer until the lentils are tender, about 40 – 45 minutes. There will be little to no liquid in the pot, and the lentils will easily mash when you press them with a fork. If you find there is still a lot of liquid, take the lid off, and raise the heat up to medium, and the the extra liquid boil away. When there is virtually not liquid left, take the pot off the heat and stir in the vinegar, then taste and add salt and pepper if needed.
As always, comments are welcome and variations are encouraged!
*Note: If you don’t have shallots, you can use more garlic (2 more cloves) or add a small finely chopped yellow union.