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Jan 22, 2009 03:46 PM

French Green Lentils

What's your favorite recipe for these lentils? I was thinking of soup, but.....

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  1. One cup of lentils, 2 1/2 cups of water, one bay leaf, and one Knorr vegetarian bouillon cube. Cook for 20 minutes or so. Add more water if needed. Green lentils are wonderful with duck confit. My 3 year-old granddaughter loves them with anything. Strange kid.

    3 Replies
    1. re: Michael Rodriguez

      Thanks -- they also had beluga lentils in the bulk bin next to these -- have you ever cooked anything with beluga? I've only had the regular ones and the red, which turn yellow when cooked.

      1. re: walker

        For a Christmas dinner I made fake caviar with the beluga lentils - cooked them, and then seasoned with oil and vinegar, etc, trying to preserve the black shiny appearance.

        The first time I tried puy lentils was as side with home salted pork belly. That was a very good combination. I've also cooked them with a ham hock. But they don't need a fancy preparation or accompaniment.

        1. re: paulj

          I love both varieties mentioned. They hold their shape better than other lentils which makes them better as a side dish in my opinion. I sometimes start them with a base of aromatic vegetables that include carrot, celery, fennel, onion, and garlic, cook them in broth or stock and a bay leaf. If they still have a lot of liquid after they are cooked, drain it and then toss them with some wilted spinach or another green. Top with a little olive oil.

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