Tarragon Lentils
Tarragon Lentils with Glazed Carrots and Chive Oil
Tarragon Lentils
I’m surprised how much I love these little green French lentils, also known as puy lentils. When I was a child, I hated lentils, mostly because of their texture. So, as an adult, I never took the time to prepare them. For whatever reason that I can’t remember years ago, I decided to give them another try. I’m sure it had something to do with a recipe that I found in a magazine. Anyway, since then, I’ve learned that I like this specific lentil because it holds it’s shape after it’s cooked, so the texture is much better! It’s the only lentil variety I cook now. Plus, I love them with Tarragon. I played around with my lentil recipe by pouring a bunch of tarragon in the broth and cooked them, to making more of a butter tarragon glaze at the end.
Instead of cooking lentils with vegetables, which can get soggy during the process, I separated them, so the flavors could compliment one another. The sweetness of the carrots with the earthy notes of the lentils were a good combo. Click here to see my glazed carrot recipe. And served with a chive parsley oil.
I made these lentils for the vegetable course at my Modern Provençal Dinner. See the whole evening here.
Glazed Carrots with Puy Tarragon Lentils with Chive Oil
My recipes are guidelines only. I didn’t write down measurements, and I altered things as I went. The method I used is below.
Tarragon Lentils Recipe
saute a finely chopped onion and a celery stock in pot until translucent. Then add a minced garlic. Then about 2 cups lentils until nicely coated. Add about 3 cups stock, 3 cups water, about 4 bay leaves and two teaspoons of dried tarragon. Bring to a broil, then simmer for 20 minutes. Add salt, and simmer for another 20 minutes. Set aside until ready to plate up.
put a cup of white wine or champagne into a sauce pan with a smashed garlic and about 2 tablespoons of aged sherry vinegar. Cook until reduced to about 2 tablespoons. Set aside.
melt a few tablespoons of butter, add salt. Then about two teaspoons of chopped fresh tarragon. Mix in wine sauce.
To finish, put lentils into a sauté pan with a slotted spoon and re-heat. Add butter wine sauce and heat until just bubbling.
