50 minutes
A delightful French-inspired dish combining lentilles du Puy, baby spinach, Dijon mustard, and crème fraîche.
tablespoons
Finely Chopped Onion, finely chopped
cups
Finely Chopped Carrot, finely chopped
cups
Finely Chopped Celery, finely chopped
cups
teaspoons
cups
Dried Lentilles Du Puy, picked over and rinsed
cups
cups
tablespoons
Creme fraiche
cups
1. Cook vegetables
Heat 1 tablespoon of extra-virgin olive oil in a large saucepan over medium heat until it shimmers. Add the finely chopped onion, carrot, and celery, sprinkling in ½ teaspoon of table salt. Cook these vegetables for about 5 minutes until they are tender and aromatic.
2. Add lentils and broth
Pour in 2 cups of chicken broth and add the rinsed lentilles du Puy. Bring the mixture to a gentle simmer. Once it’s bubbling slightly, reduce the heat, cover the saucepan, and let it cook for about 30 minutes. Stir occasionally and keep an eye on the liquid level; if the mixture looks dry, add hot water ¼ cup at a time.
3. Add spinach and mustard
Once the lentils are cooked to perfection, gently fold in 2 ounces of baby spinach and 2 tablespoons of Dijon mustard. Turn off the heat and let the mixture sit for about 5 minutes.
4. Serve with crème fraîche
Transfer the lentil mixture to a serving bowl. Just before serving, dollop ¼ cup of crème fraîche on top. Serve immediately and enjoy the harmonious blend of flavors.
Regularly taste and adjust seasonings to balance the flavors of lentils, spinach, aromatics, and crème fraîche.
Use French green lentils, or lentilles du Puy, for their ability to hold shape and peppery flavor. Avoid mushy red or yellow lentils.
Opt for fresh spinach, remove thick stems if necessary, and add it at the end of cooking to retain color and texture.
Salt the lentils while cooking and adjust the seasoning again after combining with spinach and aromatics.
Rinse lentils and cook them with a bay leaf and garlic in broth or water. Aim for a tender yet firm texture in 20-25 minutes.
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