I need to try that recipe - thanks!
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So I’ve had some french/green lentils left in my cupboard from our winter discussions above. Thought I’d make a related post here, though it as some Gardening aspects too.
Last week we had an overabundance of swiss chard at the church giving garden. So I went home with some very large leaves that we were thinking the non-profit might reject. Chopped up the thick stems and sautéed (like celery) with onion. Added the chard leaves. Yum
To use up the leftovers, opted to for soup. Made some veggie broth (3c) made from “Better Than Boullion” paste we had in the fridge. Cooked about a half hour with lentils (1.5c), rinsed. Added chard and cooked a little longer. The result was excellent, and we’ve had a few rounds of it for dinner and lunch.
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French lentils are good as a salad in the summer.
Excellent since I still have more of them.
Im diving right in without reading the thread (sorry). Huge lentil fans here, but what kind?
We eat them as soup - chicken broth, sausage and crusty bread.
My favorite way however, is mixed in with rice (about half and half) and crispy pancetta pieces (or bacon), topped with a runny fried egg and some fried shallots.
That is a great recipe.
Chicken stock or broth could be used in combination with, or instead of, water.
And if I have some ham sitting around, I’ll chop it up and add it.
But I only add the ham after I have boat-motored (immersion blended) the soup to the desired chunky/smooth balance. Being ham, it just needs to become warm.
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I asked my husband if he wanted me to use immersion blender on my soup. But the lentils were so small he preferred it more stew-like.
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I’m glad you like it!
Lately I’ve increased the carrots (2 instead of 1) and added another clove of garlic.
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