Reprinted with permission from The Farm Table by Julius Roberts for the delight of TABLE readers, this recipe will up your lentil game deliciously.
I love puy lentils–they’re healthy, packed with protein and an amazing base for all sorts of flavors. I find they’re particularly good with quality sausages and a mustardy aïoli, but equally so with pan-fried fish and salsa verde, or slow-roast lamb and anchovy. Here they’re pictured with pumpkin roasted in a hot oven until sweet and charred, and finished with goat cheese. It’s a great combo, but this recipe is really all about the lentils.
What Are Puy Lentils?
Le Puy green lentil is a small green lentil from France, typically sold in America as French green lentils or Puy lentils. Puy is a region of southern France, where these lentils are grown. If you can’t get these lentils at your local grocery store, you can substitute them for green lentils. But we recommend try to find Puy lentils if you can. They can be used in a variety of different types of dishes and last a long time. Any leftovers from this recipe make a great pasta sauce when finished with a drizzle of chile oil and Parmesan, or you can water them down a bit, add some curry powder and turn them into curried lentil soup, an old favorite of my granny’s.
PrintPuy Lentils with Spinach and Pancetta
Description
An easy-to-make, delicious soup dish.
Ingredients
- 1 large yellow onion
- 1 leek
- 2 carrots
- 3 celery stalks
- 4 tbsp olive oil
- 5¼ oz diced pancetta (optional)
- A generous glass of white wine
- 2½ cups Puy lentils
- 5 bay leaves
- A few sprigs of fresh thyme
- 5 cups veg stock or water
- 1 lb spinach
- 1 heaped tbsp Dijon mustard
- A big handful of fresh parsley
Reprinted with permission from The Farm Table by Julius Roberts, 2023. Photographs by Elena Heatherwick, 2023. Published by Ten Speed, an imprint of Penguin Random House.
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