Saffron-Brandied French Lentils

Saffron-Brandied French Lentils

With their beautiful night greenish as well as bluish speckled appearance as well as earthy peppery flavor, Puy lentils ought to last an essential run of your pantry if they aren't already. So named from the Le Puy portion of southern France, these footling lentils concord together perfectly when cooked as well as await similar zippo other than footling chocolate-brown pearls swimming inward bowls of this low-cal as well as gorgeous saffron-and-brandy perfumed soup. Serve alongside a greenish salad for an extraordinary lunch, or alongside rice as well as vegetables for a low-cal but satisfying as well as unique dinner.

Ordinary greenish or chocolate-brown lentils may last used if y'all cannot uncovering the Puy variety, although to a greater extent than attention needs to last taken to construct certain that the lentils produce non plow whatsoever to a greater extent than mushy than necessary. Cognac would last squeamish equally well, I'm sure, equally the writer of the cookbook from whom I've adapted this recipe for vegetarians would suggest. Well, she has a lot to a greater extent than coin than I as well as perhaps y'all do, but a decent affordable French brandy similar St-Rémy VSOP volition produce simply equally nicely for us mere mortals.

Saffron-Brandied French LentilsSaffron-Brandied French Lentils
Recipe past times
Adapted from A Taste of Southern Italy: Delicious Recipes as well as a Dash of Culture
Cuisine: Italian
Published on April 17, 2008

Simple as well as elegant saffron as well as brandy perfumed French lentils simmered alongside herbs as well as served alongside fried breadstuff pieces as well as a brandy cream

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  • 1 1/4 loving cup French (Puy) lentils
  • 1/8 teaspoon saffron threads
  • 1 1/2 tablespoons brandy or cognac
  • 2 tablespoons olive oil
  • 1 small-scale celery stalk, diced
  • 1-inch sprig of fresh rosemary
  • 1/2 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 2 plum tomatoes, chopped as well as crushed
  • 1/2 tablespoon cherry-red vino vinegar
  • 1 teaspoon body of body of water salt, or to taste
  • fresh basis dark pepper to taste
  • 4 1/2-inch slices dense bread, crust removed as well as cutting into small-scale squares
  • 1/2 loving cup cream
  • pinch of basis cloves
  • Generation Engelmundus Rinse the lentils nether mutual depression temperature running H2O as well as soak inward a bowl of mutual depression temperature H2O for 1/2 hour. Drain as well as laid aside.

  • Generation Engelmundus Toast the saffron threads inward a small-scale pan over medium-low oestrus for a few minutes. Pour 1 tablespoon of the brandy or cognac into a small-scale heat-proof bowl or cup, stir inward the saffron threads, as well as house inward the toasting pan to warm. Stir to dissolve the saffron threads.

  • Generation Engelmundus Heat 1 tablespoon of the olive crude oil inward a medium saucepan over medium-low heat. Toss inward the celery, rosemary, thyme as well as bay leaf, as well as sauté for 2 minutes. Add the garlic, as well as proceed to stir for thirty seconds, making certain non to chocolate-brown the garlic.

  • Generation Engelmundus Add the lentils, iii cups of mutual depression temperature water, tomatoes as well as the saffron-brandy mixture. Bring the oestrus upward to a simmer as well as railroad train for thirty minutes, covered, or until the lentils are soft but non falling apart. Remove from heat, as well as discard the bay leafage as well as the stem from the rosemary sprig. Add the cherry-red vino vinegar as well as salt, as well as grind inward closed to dark pepper. Taste for seasoning, as well as laid aside to rest.

  • Generation Engelmundus Heat the remaining tablespoon of olive crude oil inward a small-scale frying pan over medium-low oestrus as well as add together the bread. Sauté on both sides until nicely browned.

  • Generation Engelmundus In a small-scale bowl, vanquish together the cream, the remaining 1/2 tablespoon of brandy or cognac, as well as a small-scale pinch of basis cloves alongside a wire whisk until the cream simply begins to thicken.

  • Generation Engelmundus Ladle the lentils into warm bowls, add together a fews pieces of the fried bread, as well as drizzle a spoon or ii of the brandied cream over each bowl.

Makes 4 to vi servings
Saffron-Brandied French Lentils


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