Braised Puy Lentils

Name: Braised Puy Lentils
Yield: Serves 4
Cuisine: France
Ingredients: salt and freshly ground black pepper; 1 lemon; 175 ml/6 fl oz white wine; salt and freshly ground black pepper; 1 tablespoon Dijon mustard; 1 medium-sized loose-leaved cabbage such as Savoy or Hispi; 1 medium-sized loose-leaved cabbage such as Savoy or Hispi; 175 g/6 oz Puy lentils; 1 medium-sized loose-leaved cabbage such as Savoy or Hispi; 1 fennel bulb, thinly sliced; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 1 leek, thinly sliced; 6 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Puy lentils are often thought to be the best variety of lentil as they have a distinctive peppery flavour and they hold their shape well during cooking. They have a pretty blueish-green colour and originate from the Le Puy region of France. A perfect accompaniment to plain grilled chops or sausages.

Ingredients

6 tablespoons extra virgin olive oil
1 onion, thinly sliced
1 fennel bulb, thinly

Europe
France
Ley puy
Side dish
Vegan
Gluten-free
Mediterranean

Method

Heat 5 tablespoons of the oil in a medium pan over a medium heat. Add the onion, fennel, leek and garlic and cook gently until soft, then add the lentils. Add the wine and reduce by half (about 5 minutes). Add enough water to the pan so that the lentils and vegetables are covered by about 2cm and co