Lentil stew with herbs























Green Puy lentils AOP are cultivated in Le Puy region, most notably in the commune of Velay, in France.
They are much appreciated for their taste.

Like all lentils they are a good source of vegetable protein, fiber and minerals. It is a good idea to compliment lentils with grains, which results in a complete protein dish.
Lentils contain also carbohydrates, which are particularly slowly digested and help to keep longer an even blood sugar. Several studies suggest that lentils are super good for the heart. So are fresh herbs because of their antioxidants.

Green Puy lentils can be cooked in about 30 minutes in boiling water. They do not need soaking before cooking.

2 servings

2 tbsp rapeseed oil
1 onion, chopped
2 cloves garlic, minced
About 200 g potiron, pumpkin, chopped (or 2 carrots, chopped)
1 tomato, chopped
200 ml Puy lentils
1 l water
100 ml tomato sauce, coulis de tomates
2 bay leaves
1 cube chicken stock, bouillon cube volaille, pref. organic, they have more taste
2 tbsp low-fat crème fraîche (15 %)
Freshly ground black pepper
Lots of chopped fresh herbs, different types

In a large casserole, heat the oil over medium heat. Fry gently  the pumpkin, onion and garlic for about 10 minutes. Add the tomato, bay leaves and pepper. Add the crumbled chicken stock cube, tomato sauce and water and bring to the boil.

Wash the lentils under running water and add to the casserole. Cover partly and reduce the heat slightly so that the lentils are gently boiling. Cook for about 30- 40 minutes until the lentils and vegetables are soft. Stir occasionally and check for water.


Divide into bowls, dot with low-fat crème fraîche and decorate with fresh herbs.
Serve with a green salad and whole wheat bread

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