Lentils Provençal; I’m back

I use the tiny, green lentille verte du Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy.

With the shallots, garlic, olives and mustard it’s reminiscent of long, slow lunches in Provence.

Lentils Provençal

Total time: 45 minutes

 Ingredients:

  • 1/3 cup dried lentils
  • 1 cup stock 
  • 1 bay leaf
  • 2 shallots
  • 2 cloves garlic
  • 2 tsp olive oil
  • 9 – 12 Greek olives
  • 1 tbs fresh parsley   substitute 2 tsp dried
  • 1 tbs Dijon-style mustard

Lentils Provencal

 Instructions:

  • Briefly inspect the lentils in case someone missed the odd stone.  Rinse and drain.
  • Cook the lentils in stock, with the bay leaf, about 30 minutes / according to package directions or until done. 
  • When done, remove from heat and drain if needed. Remove the bay leaf.
  • Finely chop shallots and mince garlic. 
  • Heat oil in medium skillet over medium heat.  When hot add shallots and garlic, sauté until tender, about 10 minutes. 
  • Pit the olives if needed.  (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive.  This cracks them and the pits can easily be picked out.  You could use a meat pounder, too.)
  • Roughly chop olives and add to shallots along with the parsley and lentils.  Heat through. 
  • Stir in the mustard and serve.

Print Recipe

I’m back…..

And I’m finally unpacked.

In the past I traveled with a stack of magazines.

Now I travel with a bag of chargers.

Magazines were easier – especially as I left them wherever I finished reading them.

I went to French class this morning. I had such good intentions of studying over the summer.

I failed.

After class I tackled my potager.

While I was in the US I missed summer. We had the nicest, warmest, driest weeks of the year. My potager reacted accordingly. Today I picked two big buckets of green beans (past their prime) for the compost and one bowl for the kitchen, three summer squash (one good, two questionable), a big basket of tomatoes – some for the kitchen, some for the compost and a lot for the freezer and 18 acorn squash which are now resting quietly in the cave.

Tomorrow I’ll cut the 12 spaghetti squash and lay them out to cure and trim the tomatoes which are out of control. I’ll leave the 18 butternut squash on the vine for a few more weeks.

Then I’ll tackle the herb garden.

Followed by catching up on emails, comments, posts, site updates…..

I work frantically for two weeks getting ready to go and equally frantically for two weeks catching up from being gone.

Good thing I had fun while I was there…. and managed to do some shopping. (Shopping helps everything.)

6 thoughts on “Lentils Provençal; I’m back”

  1. Welcome back, Katie! Isn’t that always the way? Too bad about all those green beans, but how handy to have a compost pile. (I’d suggest sending some here for our cat, that inexplicably loves green beans. But even he is unwilling to eat overripened green beans.)

    Ha! How handy is this? We were just going through the lentil drawer looking to see if we had any yellow lentils left and came across a lovely bag of Puy lentils.

  2. Welcome home. Glad you had fun. We are in the middle of unpacking all our household goods that have been stored for five months. It’s a treasure hunt, as you know from the times your stuff was in boxes for a long time. 🙂

  3. Welcome back! Sounds like you had a great time. I’m in the middle of packing because our house sold, the new one won’t be ready for two to three weeks after we vacate…oh, fun *sigh* But it’s a chance to get rid of things and I’m being brutal. So that’s good. I’d really rather be helping in your garden though…

  4. Elizabeth, my girls will eat anything – including green beans past their prime…. But not that many LOL

    Zoomie, it’s like Christmas without the shopping!

    Kate, thanks… good to be home.

    nightsmusic, been through that… everything in storage, us staying with friends or holiday cottages. On the good side, no responsibility for a bit 😉

    Phoenicia, ;-))

Comments are closed.

Share via
Copy link
Powered by Social Snap