The Puy lentils with goat cheese olives and fresh thyme recipe French Puy lentils hold their shape during cooking and lend an attractive look to rustic lentil recipes.
Ingredients:
1 2⁄3 cups Puy lentils, rinsed
1 carrot, peeled and diced
1 shallot or small onion, finely chopped
2 sprigs of thyme
1 bay leaf
3⁄4 cup pitted and chopped Kalamata olives
3oz (85g) rindless goat cheese, crumbled
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
6oz (170g) mixed baby salad leaves, to serve (optional)
Method:
1 Place the lentils, carrot, shallot, thyme, and bay leaf in a saucepan with 5 cups of water. Simmer for 15–20 minutes or until the lentils are tender.
2 Drain the lentils well, transfer to a serving bowl, and remove the thyme and bay leaf. Cool until lukewarm. Add the olives, goat cheese, and olive oil, and stir together. Season with salt and pepper and serve warm.
good wIth Grilled spicy sausages, lamb chops, or pork chops.
PrePare ahead The lentils can be cooked ahead in step 1 and reheated, or the dish can be served chilled as a salad.
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| Puy lentils with goat cheese olives and fresh thyme recipe |
