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Creamy Puy Lentils

Diet.Chef's picture
Ingredients
  Puy lentils 8 Ounce (225 Gram)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Lemon 1 (Use Zest And Juice)
  Whole grain mustard 1 Teaspoon
  Freshly chopped tarragon 1 Tablespoon
  Half fat creme fraiche 3 Tablespoon
  Freshly ground black pepper To Taste
  Tomatoes 2 Small, deseeded and chopped
  Pitted black olives 2 Ounce (50 Gram)
  Freshly chopped parsley 1 Tablespoon
  Fresh tarragon sprigs 4 (For Garnish)
  Lemon wedges 4 (For Garnish)
  Salt To Taste
Directions

1. Put the lentils in a saucepan with plenty of cold water and bring to the boil.
2. Boil rapidly for 10 minutes, reduce the heat and simmer gently for a further 20 minutes until just tender. Drain well.
3. Meanwhile, prepare the dressing. Heat the oil in a frying pan over a medium heat.
4. Add the garlic and cook for about a minute until just beginning to brown. Add the lemon zest and juice.
5. Add the mustard and cook for a further 30 seconds.
6. Add the tarragon and creme fraiche and season to taste with salt and pepper.
7. Simmer and add the drained lentils, tomatoes and olives.
8. Transfer to a serving dish and sprinkle the chopped parsley on top.
9. Garnish the lentils with the tarragon sprigs and the lemon wedges and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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