The Dorie Greenspan way ... modified
Ingredients
1 Cup du puy lentils
1 carrot diced
1 stalk celery diced
1 clove of garlic smashed and germ removed
1 onion cut in half, skin removed
2 bay leaves
2 cloves
3.5 cups of water or stock
1 Tbs Cognac
1 Shallot
Pick through dupuy lentils, over with water and boil for 2 minutes, strain. Cover dupuy lentils with 3.5 cups of water or stock and bring up to boil. Press the cloves into the onion halves and throw into the pot along with the carrots, celery, garlic and bay leaves. Lower heat to a simmer and cook for 25 - 35 minutes. Season with salt and pepper and cook another 5 - 10 minutes until the lentils are tender. Stir in the Cognac, and stir over the heat another minutes. Drain the lentils and reserve the liquid if you are going to be reheating it.
Ingredients
1 Cup du puy lentils
1 carrot diced
1 stalk celery diced
1 clove of garlic smashed and germ removed
1 onion cut in half, skin removed
2 bay leaves
2 cloves
3.5 cups of water or stock
1 Tbs Cognac
1 Shallot
Pick through dupuy lentils, over with water and boil for 2 minutes, strain. Cover dupuy lentils with 3.5 cups of water or stock and bring up to boil. Press the cloves into the onion halves and throw into the pot along with the carrots, celery, garlic and bay leaves. Lower heat to a simmer and cook for 25 - 35 minutes. Season with salt and pepper and cook another 5 - 10 minutes until the lentils are tender. Stir in the Cognac, and stir over the heat another minutes. Drain the lentils and reserve the liquid if you are going to be reheating it.
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