Du Puy Lentils With Carrots Recipes

THE NEXT FOOD NETWORK STAR: AMY FINLEY'S DU PUY LENTILS WITH CARROTS

Steps:

• In a medium saucepan over medium heat, saute the leeks in the olive oil until translucent
• Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil
• Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes
• Remove the cover, turn the heat up to medium and cook strongly 5-8 additional minutes, until most of the liquid has been absorbed
• Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper
• Serve hot or at room temperature
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France
• If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted
• You may need to add 10 or so minutes of cooking time
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star
• Food Network has not tested this recipe and therefore cannot make representation as to the results

LAMB SHANKS WITH DU PUY LENTILS

Steps:

• Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft.
• To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish.
• Note: Ask your butcher to trim both ends of the shank bones for you.

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

LENTILS DU PUY AND BACON SALAD

Steps:

• Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
• Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
• Drain lentils, let cool.
• Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
• Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.