Auvergne is a farm-rich region in south-central France. It is characterized by verdant land and the dormant volcanoes of the Massif Central. The cuisine is the hearty country fair of farmers: pork, cheese, potatoes, carrots and cabbage. The dark green Puy lentils are a trademark of the region and are a common fall and winter dish.
Lentilles du Puy
Quick, easy and delicious this dish is served well with sautéd potatoes or rustic bread.
Ingredients:
- ¾ cup Puy or green lentils
- 2-4 Tbsp. butter
- 1-2 onions (chopped)
- ½ cup lardons or 6 slices chopped bacon
- water
- salt
Directions:
- Rinse the lentils with water then place them in a small pot and cover with cold water (about 2 cups). Bring to a boil over high heat then continue to boil over medium-high heat until tender (approximately 6-10 minutes).
- While the lentils boil, fry lardons or bacon and the chopped onion together in a large deep frying pan.
- When the lentils are soft, add them and the water in which they were boiled to the frying pan. Stir in the butter until melted.
- Serve immediately or keep on low heat until mealtime. Add boiling water to adjust consistency. Salt if desired.
Le petit salé aux lentilles vertes du Puy
This more traditional version is more hearty and chock-full of meat. It takes longer to prepare, but it is nonetheless an easy Auvergnat dish.
Ingredients:
- 1.5 KG of meat: a mixture of pork ribs, pork belly, sausage, and petit-salé
- 500 g green lentils
- Water
- 1 large onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 Tbsp. each butter and oil
- Parsley
- Salt and pepper
Directions:
- Soak the meat in water overnight, then drain and rinse it with water. Place in a large pot and cover with water. Boil gently for one hour. Skim as required.
- Place the lentils in another pot, cover with cold water and bring to a boil. Drain and set aside.
- In a large frying pan or pot, sauté the onion and carrots in butter and oil. Add the lentils, garlic, meat and pepper. Cover and with cold water and bring to a boil. Cook on low heat for 30 minutes. Salt to taste.
- Serve hot garnished with chopped parsley.
Alternative:
Place all of the ingredients in a slow cooker and cook on high for 6 hours or until all of the ingredients are tender.
Conclusion
Lentils are a hearty Auvergnat dish. They are a source of protein and iron and are delicious when cooked with onion and pork meat. The dark green Lentilles du Puy are a trademark of central France. Cherry clafouti makes an excellent dessert after a meal of lentils.
Melissa Morelli Lacroix - I have degrees in writing from Lancaster University and the University of Alberta as well as a certificate in Translation Studies from the ...
