I love lentils. Du Puy lentils are my favorite, not only do they hold up better when cooked ( due to having less starch in them) but they are so pretty to look at! I made this recipe as a main dish but you could easily use it as an accompaniment to grilled fish,roast pork, or a vegetarian dinner alongside baked butternut squash or pile of caramelized roasted root vegetables like parsnips, celery root, and carrots.
- 1¼ cup (250 gr) French du Puy Lentils
- 1 bay leaf
- a few springs of fresh thyme
- 5 leaves of kale (chopped)
- 1 carrot, peeled and finely diced
- 1 medium onion, peeled and finely diced
- 1 bulb of fennel (optional), finely diced
- freshly-ground pepper
- 1 bunch of broccoli florets
- olive oil
- juice of 1 lemon
- saute the diced onion, carrot and fennel in a large pot
- Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf .
- Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
- While the lentils are cooking, cut broccoli into florets and steam them.
- 5mins before the lentils are done add the chopped kale and fresh thyme to the mixture and cook until the kale is tender.
- Remove lentils from heat then taste, and season with more salt, pepper, and olive oil if desired. Remove bay leaf..
- Place steamed broccoli on top of lentils and add a generous amount of olive oil and the juice from the lemon.