La Cocotte Verte

Green Lentils with Pan-Roasted Vegetables, topped with Crispy Duck Confit

Tiny green Lentils de Puy keep their shape exceptionally well when cooked. Here they’re studded with pan-roasted vegetables and enriched with chicken stock made fragrant with herbs. A perfect pairing with roasted meats and a hearty wine!

— 6 servings

*Items marked in green are available from The Gourmet Corner.

Ingredients

• 1 cup lentils de Puy, rinsed
• 3 cups water or chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 2 Tbs duck fat or olive oil
• 1 large yellow onion, peeled and finely chopped
• 2 large carrots, peeled and diced in 1/2-inch chunks
• 3 stalks celery, diced in 1/2-inch chunks
• 1/2 cup dry white wine
• Salt and freshly ground black pepper
• Small handful flat-leaf parsley, coarsely chopped

Preparation

In a medium saucepan, heat 1 Tbs olive oil over medium heat and sauté onion until softened, about 5 minutes. Add lentils, water, herbs and salt and bring to a boil. Simmer until tender, about 25 minutes.

While lentils are cooking, in a medium skillet saute the onions, carrots and celery in duck fat or olive oil over medium-high heat until their edges are browned. Add the white wine to the pan, stirring until it is almost all evaporated and scraping up any caramelized bits from the bottom of the pan. Set the vegetables aside.

When the lentils are tender, drain off any remaining liquid and remove the bay leaf. Stir in the vegetables, including any wine and juices that have accumulated. Season with salt and pepper, then sprinkle with flat leaf parsley.

Tags: carrots, celery, lentils

This entry was posted on Wednesday, November 17th, 2010 at 1:13 am and is filed under Entrees, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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