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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Warm Lentils with Vinaigrette

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Warm Lentils with Vinaigrette Empty Warm Lentils with Vinaigrette

    Post by Lobo Sun 17 Jan 2016, 9:59 pm

    Warm Lentils with Vinaigrette Img21l
    Warm Lentils with Vinaigrette
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Most lentils sold in France are small, flat and green, with the tiny lentils of Le Puy the most prized variety. The rustic legumes are prepared in a variety of ways: tossed while still warm with a mustard-flavored vinaigrette, dressed with truffle shavings for serving alongside duck or grilled salmon, or combined with onion and other aromatics for a cold-weather soup. Or, they might be fashioned into a full meal by simmering them with sausages, such as saucisses de Toulouse, petit salé (lightly cured pork), rabbit or partridge.

    These lentils are delicious served warm with duck confit or roasted pork tenderloin.






    • 23

    Ingredients:


    • 1 cup Puy lentils
    • 4 cups water
    • 1⁄2 cup dry white wine
    • 1⁄2 carrot, peeled and chopped
    • 1⁄2 celery stalk, chopped
    • 1 bay leaf
    • 3 or 4 fresh thyme sprigs
    • 3 shallots, minced
    • 2 garlic cloves, minced
    • 3 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. sherry vinegar, or to taste

    Related Recipes


    Warm Lentils with Vinaigrette Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Pick over the lentils and discard any misshapen lentils and stones. Rinse well and place in a saucepan with the water, wine, carrot, celery, bay leaf, thyme, half of the shallots and half of the garlic. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the lentils are just tender but not mushy and have absorbed most of the liquid, 30 to 35 minutes.

    Drain the lentils, reserving 2 Tbs. of the cooking liquid; discard the remaining liquid. Place the lentils and the reserved cooking liquid in a serving bowl. Add the remaining shallots and garlic and the parsley to the hot lentils and stir to mix. Season with salt and pepper and stir in the vinegar. Taste and adjust the seasonings. Serves 4.

    Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).
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