Puy Lentils with Spinach

Name: Puy Lentils with Spinach
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 -8
Ingredients: 2 carrots; 2 medium onions peeled and finely chopped; 4 cloves garlic; duck fat or olive oil; 2 1/2 cups de Puy Lentils; 5 1/2 cups chicken or vegetable stock; 1 medium potato; 7 ounces of baby spinach; sea salt and pepper; red wine vinegar; Sour cream or creme fraiche; bouquet garni; Small bunch of fresh thyme; small bunch of flat leaf parsley; 3 sprigs rosemary; 1 bay leaf

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
6 -8
Course
Side Dish, Others
Cuisine
Vegetarian, Vegan, gluten-free

Puy Lentils with Spinach

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 carrots peeled and finely chopped
2 medium onions peeled and finely chopped
4 cloves garlic minced
duck fat or olive oil
2 1/2 cups de Puy Lentils
5 1/2 cups chicken or vegetable stock
1 medium potato peeled and roughly chopped
7 ounces of baby spinach
sea salt and pepper
red wine vinegar
Sour cream or creme fraiche optional
bouquet garni
Small bunch of fresh thyme
small bunch of flat leaf parsley
3 sprigs rosemary
1 bay leaf

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Instructions

In a dutch oven (or large heavy-bottomed pot) heat 2 tablespoons of olive oil or duck fat until shimmering. Add the carrots and onions and cook until the vegetables begin to soften but not brown (about 10-12 min). Add the garlic and cook for 1-2 minutes more, until the garlic is fragrant.
Meanwhile, make the Bouquet Garni by tying together the rosemary, thyme, parsley and bay leaf with string
Once the vegetables are soft, add the lentils, stock, potatoes and the bouquet garni. Cook uncovered for 45 minutes, stirring occasionally. When ready, the lentils should be soft and most of the liquid should be absorbed. If the liquid is absorbed before the lentils are tender, add more stock (or water) 1/4 cup at a time until they’re ready.
When the lentils are finished, remove the bouquet garni. If the spinach leaves are larger, roughly chop them (or just add them is small) and stir into the lentils a bit at a time until they are all wilted. Cook for 4-5 minutes more.
Season the lentils well with salt and pepper, a good glug of olive oil (3-4 tablespoons) and 3-4 tablespoons of red wine vinegar. Stir everything one last time and check the flavors again. The lentils should have a little vinegary tang to them but not be sour.
To serve, spoon the lentils onto plates and swirl in a spoonful of sour cream or Crème fraîche (if using).