Caramelized Lentils du Puy

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Caramelized Lentils du Puy from a cookbook by Naomi Pomeroy – Taste & Technique: Recipes to Elevate Your Home Cooking. These lentils caught my eye right away because they’re uniquely twice-cooked.

Caramelized Lentils du Puy

Print This Recipe Total time Yield 4-6Source Adapted from Naomi Pomeroy, Taste & TechniquePublished
Caramelized Lentils du Puy

Ingredients

  • 1 ½ cup Puy lentils (rinsed and drained)
  • 6 cup water
  • 3 cup red wine (divided)
  • 1 tablespoon kosher salt (plus more for seasoning)
  • 6 tablespoon olive oil (divided)
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • ¼ teaspoon freshly cracked black pepper (plus more for seasoning)
  • 1 sprig fresh thyme
  • 1 clove garlic
  • 2 tablespoon sherry vinegar
  • 2 tablespoon tomato paste
  • 2 tablespoon dark brown sugar
  • 1 tablespoon garlic paste
  • 1 tablespoon anchovy paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoon extra-vitgin olive oil
  • ⅓ cup chopped flat-leaf parsley

Directions

Make the lentils: Place the lentils in a saucepan with 6 cups water and 2 cups red wine. Bring to a simmer over medium-high heat, and then lower the heat slightly so the lentils are actively simmering but not quite boiling. After 20 minutes the lentils should be al dente. At which point you can add 1 tablespoon salt and stir well. Once salted turn the heat off and let the lentils sit about 20 more minutes and then drain them well. Spread the drained lentils on a baking sheet to cool without further cooking.

Make the mirepoix: Heat 2 tablespoons olive oil in a 12-inch nonreactive saucepan over medium-high heat. Add onion, celery, and carrots; season generously with salt and ¼ teaspoon black pepper. Cook, stirring occasionally until the vegetables are tender but toothsome, about 3 minutes. Transfer to a plate to stop cooking.

Make the glaze: In a small saucepan, combine remaining 1 cup red wine, thyme, and garlic and bring to a boil. Turn heat down to a gentle simmer and cook until the wine is reduced to a syrupy 2 tablespoons. Watch it carefully so as not to reduce it too far or scorch it. Strain the reduction into a small jar with a lid, discarding the solids. Add vinegar, tomato paste, brown sugar, garlic paste, anchovy paste, and mustard. Shake thoroughly to combine.

Assemble the dish: Divide the lentils, the mirepoix, and the glaze into two batches each. Heat 2 tablespoons olive oil in a large, nonreactive sauté pan over medium heat. Add a batch of the glaze and stir it as it sputters until the oil and glaze begins to separate and clump. Add a batch of the lentils, turn the heat up to medium-high and stir only occasionally for about 3 minutes until some of the edges begin to get crisp and lightly browned. Add a batch of the mirepoix and cook an additional minute, stirring often. Transfer the mixture to a mixing bowl and repeat the process with the remaining olive oil, lentils, glaze, and mirepoix.

To serve: Gently reheat the lentils over medium-high heat, drizzle with extra-virgin olive oil and stir in parsley. Serve immediately.