Saturday, January 19, 2013

DuPuy Lentil Salad

The Dorie Greenspan way ...  modified

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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