I’m in a peripatetic state of mind, it seems. Right now I’m in the middle of several books, including Cheryl Strayed’s Wild, The Paying Guests by Sarah Waters, Seed to Seed by Suzanne Ashworth, and Rebecca Solnit’s latest book of essays, Men Explain Things to Me (if you’re not familiar with her, this might be a good place to start). I’m also re-reading Tamar Adler’s Everlasting Meal, as the easiness of summer garden eating is about to wane and I feel in need of a refresher on the simple, thrifty, respectful way she approaches food and eating.
One of the things I need to remember is that making more food than you’re going to eat for your next meal, in both quantity and variety, is one of the best ways to make sure you’re eating well at every meal.
This basic recipe for French lentils is exactly the sort of thing I want to have in the refrigerator when I’m wondering whether I really want to get into the kitchen and cook. The lentils are gently cooked in broth or water, infusing themselves with the flavours of the vegetables that are along for the ride. You can add cognac and shallots at the end, or not. You can chop up the vegetables and stir them back into the finished lentils, or not. You can serve them with another protein, sprinkle them with cheese, chill them and use them for a lentil salad later. Or, you can tuck into them just as they are.
I used vegetable broth in this batch, which makes them a nice vegan treat, though I sprinkled some with cheese, for me. Unfortunately, I didn’t notice that I only had about a half cup of French green lentils left, so I substituted brown lentils. The brown worked well, but I prefer the green – they are both gorgeous and delicious. Time to go back to the food co-op and stock up, since this is one of the recipes from Around My French Table that I make often, especially in the colder months.
You can find this week’s recipe at Serious Eats.
Find links to the rest of the French Fridays crew’s posts here: French Lentils