FRENCH LENTILS DU PUY

FRENCH LENTILS DU PUY image

Yield 4

Number Of Ingredients 11

3 Tbsp olive oil
1 yellow onion, diced small
1 medium carrot, diced small
1 fennel bulb, diced small
1 1/4 c du Puy lentils, rinsed and drained
1/2 cup medium body, low tannin red wine (I like to use Cote-du-Rhone or Pinot Noir)
1 1/2 cup water, plus more as needed
3 sprigs fresh thyme
1 bay leaf
1-2 Tbsp butter
Salt and pepper to taste

Steps:

Cooking aromatic vegetables (this step is optional) Set a medium sauce pan over medium-low heat. Add the oil, onions, carrots, and celery. Sprinkle with a generous pinch of salt and cook stirring occasionally until the vegetables are tender, but not brown, 10-15 minutes. Cooking lentils -- stove top method Add the lentils, wine, water, thyme, bay leaf and salt (1/2 tsp Diamond Crystal Kosher or 1/4 tsp table). Bring to a simmer and cook stirring occasionally at a gentle simmer until most of the liquid is absorbed. You don't need to stir much when the liquid is plentiful. As it gets low, start stirring more often. Taste the lentils. If they are not tender enough, add more water 1/2 cup at a time and continue to cook stirring and tasting. The total cooking time will be around 30 minutes. Seasoning and enriching (both the stove top and oven methods) When the lentils have the desired texture. Take them off the heat. Add more salt as needed and 1-2 Tbsp butter.