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Puy Lentils with Spinach
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Puy Lentils with Spinach

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

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

Ingredients

  • 2 carrot peeled and finely chopped
  • 2 onion medium, peeled, finely chopped
  • 4 cloves garlic minced
  • duck fat or olive oil
  • 2 1/2 cups Puy lentils
  • 5 1/2 cups chicken stock or vegetable stock
  • 1 potato peeled and roughly chopped, medium
  • 7 ounces baby spinach
  • salt sea salt
  • black pepper sea salt
  • red wine vinegar
  • sour cream optional, or creme fraiche
  • bouquet garni
  • thyme small bunch, fresh
  • flat-leaf parsley small bunch
  • 3 rosemary sprigs
  • 1 bay leaf

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, make the Bouquet Garni by tying together the rosemary, thyme, parsley and bay leaf with string
  3. 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.
  4. 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.
  5. 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.
  6. To serve, spoon the lentils onto plates and swirl in a spoonful of sour cream or Crème fraîche (if using).