In Voluptuous Cooking, Sophie Dall refers to this dish as Paris Mash because she used to make it in Paris while visiting and artist friend, Annie Morris. With herbs and a scattering of mâche (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. Timeless French Style Lentils work best here, because they hold their shape when cooked.
|
In Voluptuous Cooking, Sophie Dall refers to this dish as Paris Mash because she used to make it in Paris while visiting and artist friend, Annie Morris. With herbs and a scattering of mâche (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. Timeless French Style Lentils work best here, because they hold their shape when cooked.
|
|
| Rating |
Rate this recipe!
|
| Servings | 4Servings |
| Prep Time | 30Minutes |
| Cook Time | 1 1/4Hours |
Ingredients
- 1 1/2 Cups Timeless French Style Lentils
- Salt to taste
- 1 Tablespoon Olive oil, extra virgin
- 1 Small Red onion, finely chopped
- 1 Medium Clove Garlic, minced
- 1/4 Cup Dry red wine
- 1 Cup Baby spinach, packed (about 2 ounces)
- 1/2 Cup Chicken stock Substitute vegetable or mushroom stock for a vegetarian option
- 1 Tablespoon Crème fraîche
- 4 Cups Mâche or arugula, lightly packed (about 2 ounces)
- 1/4 Cup Flat-leaf parsley, chopped
- 1/4 Cup Cilantro, chopped
- Salt and freshly ground pepper, to taste
Servings: Servings
Units:
|
Ingredients
Servings: Servings
Units:
|
|
Instructions
- In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Simmer over moderate heat until tender, 40 minutes. Drain lentils, season with salt to taste.
- Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes.
- Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley, and cilantro, and cook until barely wilted, about 2 minutes.
- Season with salt and pepper and serve warm.
Recipe Notes
One serving: 291 cal, 44 gm carb, 5 gm fat, 1 gm sat fat, 18 gm protein, 11 gm fiber.
