Basque-style Puy lentils: Difference between revisions
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|title=- | |title=Basque-style Puy lentils recipe | ||
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| | |keywords=#oliveoil #onion #lentils #bouquetgarni #basquestylepuylentils #france #parsley #pancetta #butter #boil #duckfat | ||
| | |hashtagrev=032020 | ||
|description=As a keen surfer, we spent 15 years holidaying around Vieux-Boucau-les-Bains, in the Basque region of France. My version of the famous lentil dish. | |||
}} | }} | ||
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As a keen surfer, we spent 15 years holidaying around Vieux-Boucau-les-Bains, in the Basque region of [[France]]. | |||
This is my attempt at replicating the [[Lentil|lentil]] dishes found in this lovely area of [[France]] (and [[Spain]]!) | |||
This would be made with [[Duck fat|duck fat]] and served with [[Foie gras|foie gras]] or [[Roast|roast]] [[Duck|duck]]. Not having any of the aforementioned to [[Hand|hand]] I'm using [[Olive oil|olive oil]] and [[Butter|butter]] and I shall serve it with half a [[Crispy aromatic duck|crispy aromatic duck]] from our local [[Chinese wholesaler]]. Not entirely [[French]] then, but still delicious and a great basis for recipe customisation. | |||
This can be made ahead of time and reheated in a [[Conventional oven|conventional oven]] or [[Microwave|microwave]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1516 | |||
|PortionCalories = 252 | |||
|DatePublished=6th July 2016 | |DatePublished=6th July 2016 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = | |ImageComment = | ||
|Servings = Serves | |Servings = Serves 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour, 25 minutes | |TotalTime = 1 hour, 25 minutes | ||
|PrepTime = 25 minutes | |PrepTime = 25 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Basquestyle Puy lentils recipe.jpg| | |Image = [[Image:Basquestyle Puy lentils recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
< | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Worth hunting these down</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Not always easy to find sensibly priced Puy lentils, but it's worth the hunt as they are so much nicer than normal orange lentils.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span></tr></td> | |||
</table> | |||
[[Image:Basque-style Puy lentils pre boil.jpg|thumb|300px|right|Ready to simmer]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 1 [[Bouquet garni|bouquet garni]] | | 1 [[Bouquet garni|bouquet garni]] | ||
| 1 teaspoon [[Sea Salt|sea salt]] | | 1 teaspoon [[Sea Salt|sea salt]] | ||
| 1 small [[Onion|onion]], slashed halfway through and studded with 2 [[Clove buds|clove buds]] | | 1 small [[Onion|onion]], peeled and slashed halfway through and studded with 2 [[Clove buds|clove buds]] | ||
| 1 large [[Carrot|carrot]], peeled and cut into small cubes | | 1 large [[Carrot|carrot]], peeled and cut into small cubes | ||
| 160 g [5.5 oz] cubed [[Smoked|smoked]] [[Pancetta|pancetta]] | | 160 g [5.5 oz] cubed [[Smoked|smoked]] [[Pancetta|pancetta]] | ||
| Line 44: | Line 57: | ||
| 1 large [[Onion|onion]], peeled and finely chopped | | 1 large [[Onion|onion]], peeled and finely chopped | ||
| 4 tablespoons [[Olive oil|olive oil]] | | 4 tablespoons [[Olive oil|olive oil]] | ||
| 2 | | 2 tablespoons of [[Butter|butter]] | ||
| Big handful of freshly chopped [[Parsley|parsley]] | | Big handful of freshly chopped [[Parsley|parsley]] | ||
| Splash of [[White wine|white wine]] or [[Sherry|sherry]] | | Splash of [[White wine|white wine]] or [[Sherry|sherry]] | ||
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| Heat a large [[Frying pan|frying pan]] or [[Wok|wok]] with a generous pinch of [[Black pepper|black pepper]], half of the [[Olive oil|olive oil]] and [[Fry|fry]] off half of the [[Pancetta|pancetta]] until it starts to [[Brown|brown]]. | | Heat a large [[Frying pan|frying pan]] or [[Wok|wok]] with a generous pinch of [[Black pepper|black pepper]], half of the [[Olive oil|olive oil]] and [[Fry|fry]] off half of the [[Pancetta|pancetta]] until it starts to [[Brown|brown]]. | ||
| Add the chopped [[Onion|onion]] and cook gently for 10 minutes. | | Add the chopped [[Onion|onion]] and cook gently for 10 minutes. | ||
| Add the remaining [[Bacon|bacon]] and cook slowly for another 5 minutes. | | Add the remaining [[olive oil]] and the butter together with the remaining [[Bacon|bacon]] and cook slowly for another 5 minutes. | ||
| Add the chopped [[Garlic|garlic]] and [[Stir-fry|stir-fry]] for a few minutes. Once it starts to take the slightest colour, stir in the [[Lentils|lentils]] and [[Carrots|carrots]]. | | Add the chopped [[Garlic|garlic]] and [[Stir-fry|stir-fry]] for a few minutes. Once it starts to take the slightest colour, stir in the [[Lentils|lentils]] and [[Carrots|carrots]]. | ||
| Allow the [[Lentils|lentils]] to re-heat, stir in the chopped [[Parsley|parsley]], season and serve. | | Allow the [[Lentils|lentils]] to re-heat, stir in the chopped [[Parsley|parsley]], season and serve. | ||
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Use [[Duck fat|duck fat]] instead of [[Olive oil|olive oil]] if you can get it. | Use [[Duck fat|duck fat]] instead of [[Olive oil|olive oil]] if you can get it. | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
{{RecipeLine}} | |||
[[Category:French recipes]] | [[Category:French recipes]] | ||
[[Category:Spanish recipes]] | [[Category:Spanish recipes]] | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/oliveoil|#oliveoil]] [[Special:Search/onion|#onion]] [[Special:Search/lentils|#lentils]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/basquestylepuylentils|#basquestylepuylentils]] [[Special:Search/france|#france]] [[Special:Search/parsley|#parsley]] [[Special:Search/pancetta|#pancetta]] [[Special:Search/butter|#butter]] [[Special:Search/boil|#boil]] [[Special:Search/duckfat|#duckfat]] | |||
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Latest revision as of 15:47, 24 December 2021
As a keen surfer, we spent 15 years holidaying around Vieux-Boucau-les-Bains, in the Basque region of France.
This is my attempt at replicating the lentil dishes found in this lovely area of France (and Spain!)
This would be made with duck fat and served with foie gras or roast duck. Not having any of the aforementioned to hand I'm using olive oil and butter and I shall serve it with half a crispy aromatic duck from our local Chinese wholesaler. Not entirely French then, but still delicious and a great basis for recipe customisation.
This can be made ahead of time and reheated in a conventional oven or microwave.
| Basque-style Puy lentils | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 252 |
| Ready in: | 1 hour, 25 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 6th July 2016 |
|
Best recipe reviewWorth hunting these down 4.7/5 Not always easy to find sensibly priced Puy lentils, but it's worth the hunt as they are so much nicer than normal orange lentils. Paul R Smith |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g [8 oz] Puy lentils
- 1 bouquet garni
- 1 teaspoon sea salt
- 1 small onion, peeled and slashed halfway through and studded with 2 clove buds
- 1 large carrot, peeled and cut into small cubes
- 160 g [5.5 oz] cubed smoked pancetta
- 6 cloves of garlic, peeled and crushed
- 1 large onion, peeled and finely chopped
- 4 tablespoons olive oil
- 2 tablespoons of butter
- Big handful of freshly chopped parsley
- Splash of white wine or sherry
- sea salt and freshly ground black pepper
Method
- Rinse the lentils in a sieve under cold running water
- Pop the lentils in a large pan, well covered with cold water and bring to the boil. Use filtered water if you are in a hard water area.
- Immediately the water boils, remove from the heat and drain in a colander, discarding the water.
- Give the saucepan a wipe round add the lentils and cover with 1 litre [1.24 pints] of cold water.
- Sprinkle in 1 teaspoon of sea salt and add the clove studded onion, the bouquet garni, half of the crushed garlic and the chopped carrot.
- Bring to the boil and simmer uncovered for 15 minutes, skimming any scum from the surface as required. Check from time to time and top up with boiling water if it's getting low.
- Remove and drain, discarding the clove-studded onion and the bouquet garni.
- Heat a large frying pan or wok with a generous pinch of black pepper, half of the olive oil and fry off half of the pancetta until it starts to brown.
- Add the chopped onion and cook gently for 10 minutes.
- Add the remaining olive oil and the butter together with the remaining bacon and cook slowly for another 5 minutes.
- Add the chopped garlic and stir-fry for a few minutes. Once it starts to take the slightest colour, stir in the lentils and carrots.
- Allow the lentils to re-heat, stir in the chopped parsley, season and serve.
Serving suggestions
I've served this with half a shredded roasted crispy duck, which cooks from frozen in about 40 minutes. Delicious!
Variations
Use duck fat instead of olive oil if you can get it.
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#oliveoil #onion #lentils #bouquetgarni #basquestylepuylentils #france #parsley #pancetta #butter #boil #duckfat