283668 Mon Mar 06 16:06:30 -0800 2006 9 31 Home Cooking 0 1514683 I bought some French lentils this weekend and am searching for ideas on what to do with them - preferably beyond the standard lentil soup. Are they really any better/different than regular lentils? Any differences in cooking I should be aware of? Thanks in advance! Mon Mar 06 16:06:30 -0800 2006 0 Montrose 1 1514688 I find the French green lentils to be creamier iin texture. There is a recipe in Herrman-Loomis' The French Farmhouse Cook book and almost an exact duplicate at Epicurious. Epi calls it Fried Eggs Over Warm Lentil Salad with Lardons. i call it delicious Mon Mar 06 16:12:00 -0800 2006 1514683 0 Candy 1 1514697 We enjoy them with roasted duck legs. Mon Mar 06 16:24:32 -0800 2006 1514683 0 Monty 1 1514698 As they have much more integrity after cooking than other lentils, they make a fantastic lentil salad. Far superior to other varieties in this preparation. There is less of a differenc in say a stew for example. Deborah Madison has some great recipes if you have any of her books. Mon Mar 06 16:24:33 -0800 2006 1514683 0 Aaron 1 1514702 yes, they are more delicious often a peppery sort of flavor, and they don't turn to mush I make a cold salad of them all summer -- a little chopped up roasted peppers, french lentils, shallots, salt and pepper and vinagrette, crumbled feta cheese also makes a stellar lamb stew, lentil, cubed lamb or lamb sausage, a little tomato paste, shallots or onion, garlic, salt and pepper, red bell pepper optional. Mon Mar 06 16:32:21 -0800 2006 1514683 0 pitu 2 1514742 and herbs! fresh thyme in the lamb lentil stew, and parsley parsley in the lentil salad, maybe fresh basil Mon Mar 06 19:43:46 -0800 2006 1514702 0 pitu 3 1514754 In the same vein, I added lentils to my beef stew and it was quite tasty. Mon Mar 06 20:39:58 -0800 2006 1514742 0 melon 2 1514826 Oh, I make that same cold salad! SOOOOO good. Tue Mar 07 10:43:26 -0800 2006 1514702 0 smokey 1 1514719 Here's a recipe I use, culled from Ruth Roger's wonderful English cookbook from her restaurant, the River Cafe in London. 1lb green French lentils (also called Lentiles de Puy, after the village of the same name) 1/2 head of Garlic (yes, that much) sliced in half crossways 4 tbs Good olive oil (extra virgin) 3 or 4 tbs of lightly chopped fresh thyme, marjoram or parsley Salt and pepper Boil the lentils and the garlic for about 40 mins, or until the lentils are tender. Remove the garlic and drain the lentils. Returning them to the pot, stir in the olive oil and add a good handful of a fresh herb like thyme or marjoram. Or even a good handful of parsley. Season lightly to taste. Serve warm, or allow to cool and serve as a salad. Delish. -Sean Mon Mar 06 18:05:42 -0800 2006 1514683 0 Sean Dell 1 1514784 As others have said, lentils de puy hold up a lot better and don't turn to mush. Mush is sometimes a good thing, but French lentils are always a bit crunchy. I use them to make a Jaimie Oliver dish (probably adapted from the River Cafe) of cooked lentils with chopped herbs and greens tossed in at the end with a bit of yoghurt. I use spinach, arugula, dandelion greens, etc. Basil is also good. I also usually add some chopped green onions. He serves it with a pancetta-wrapped seared salmon and it's great. Also great by itself. Tue Mar 07 01:18:12 -0800 2006 1514683 0 oakjoan