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.
Total time: 45 minutes
- 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
- 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.
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.
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.)