With their beautiful dark green and blue speckled appearance and earthy peppery flavor, Puy lentils ought to be an essential part of your pantry if they aren't already. So named from the Le Puy region of southern France, these little lentils hold together perfectly when cooked and look like nothing other than little brown pearls swimming in bowls of this light and gorgeous saffron-and-brandy perfumed soup. Serve with a green salad for an extraordinary lunch, or with rice and vegetables for a light but satisfying and unique dinner.
Ordinary green or brown lentils may be used if you cannot find the Puy variety, although more care needs to be taken to make sure that the lentils do not turn any more mushy than necessary. Cognac would be nice as well, I'm sure, as the author of the cookbook from whom I've adapted this recipe for vegetarians would suggest. Well, she has a lot more money than I and possibly you do, but a decent affordable French brandy like St-Rémy VSOP will do just as nicely for us mere mortals.
|Saffron-Brandied French Lentils|
|Recipe by Lisa Turner|
Adapted from A Taste of Southern Italy: Delicious Recipes and a Dash of Culture
Published on April 17, 2008
Simple and elegant saffron and brandy perfumed French lentils simmered with herbs and served with fried bread pieces and a brandy cream