Question about French Lentils
I just bought some french lentils to have with some salmon come Spring. I have a few questions:
1) Do they taste any different than reg. brown lentils?
2) Do they have to be cooked up differently than browns?
3) Any other good ways to have them besides with salmon?
French lentils keep their shape much better and I also prefer them in salads (along with the black beluga). They also cook up faster than standard green lentils.
One of my standard potlucks dishes is an 11-spiced lentil salad with currants and capers. Everyone enjoys it.
To my taste buds, green lentils have a 'fresher' flavor than brown lentils. I cooked green lentils for a side dish last evening to accompany lamb.
Sweated leeks, carrots & celery in butter, added lentils, fresh thyme sprigs. SPTT + chicken broth. When almost cooked, I diced a couple of Roma tomatoes and added to finish. Topped with minced parsley for a great side. I made extra to have some already cooked lentils available for:
EDIT: I just remembered that I added a splash of red wine vinegar at the end of cooking plus a TBLS of tomato paste. The acid gives the lentils a bit of punch and livens their flavor nicely.
For a salad, I use scallions, fresh parsley, diced or grated carrots, walnut oil + red wine vinegar and toasted walnuts. This is an especially nice winter salad when other vegetables are not at their best.
Yes, green lentils have a slightly different flavor -- not enough to make or break a dish, but different.
They're cooked the same
They're also good cooked with a ham hock and some sausage, carrots, and onion to make a petit sale -- a really delicious lentil stew from France
Try them as salads, as a side dish -- they're very flexible, very tasty, and very healthy.