— SERVES 2
1 CUP / 200 G FRENCH LENTILS (DU PUY)
1 ONION, QUARTERED
1 TBSP EXTRA VIRGIN OLIVE OIL
4 BAY LEAVES (OPTIONAL)
2 SPRIGS ROSEMARY (OPTIONAL)
A FEW VEGETABLES
(BROCCOLI, CARROTS, GREEN BEANS ...)
2 TBSP SEA SALT
6 TBSP CASHEW CREME FRAICHE, recipe below
(OR REGULAR CREME FRAICHE)
2 TBSP DIJON MUSTARD
SEA SALT, TO TASTE
1 - Prepare lentils. Place them in a strainer and rinse well. Warm up olive oil
in a medium pot over high heat. Add onions and herbs and fry for a few minutes.
Add lentils, stir and fry for 2 more minutes.
2 - Add 1 liter of water to the pot and bring to a boil. Reduce heat to low
and simmer for 20 to 30 minutes. Taste after 20 minutes. The lentils should retain a slight tooth. Be carefull not to overcook them or they will become mushy. Drain and rinse under cold running water. Discard bay leaves and rosemary sprigs. Let drain.
3 - Make the mustard sauce by combining crème fraiche, dijon mustard and
sea salt in a small bowl.
4 - Return lentils to the pot. Add mustard sauce and gently stir to combine. Warm up slowly on low heat while you cook vegetables.
5 - Prepare vegetables. Rinse them and peel them if needed. Cut into medium pieces and reserve. Don’t mix the different sort of vegetables as you are gonna cook them separately. Fill a large pot with 3 to 4 liters water and bring to a boil. Add salt. Blanch vegetables, one kind at the time, by boiling them for a few minutes. They should be tender but still a bit crunchy. Remove from water with
a slotted spoon. Repeat until all vegetables are cooked.
Serve mustard lentils with blanched vegetables, a drizzle of olive oil, freshly ground black pepper and a few sprigs of fresh time.
NOTE / My mother used to prepare those creamy lentils as a side dish when i was a kid. I find this recipe perfect for a light lunch or dinner but if you want it to be more filling i would suggest to serve it with brown rice, roasted potatoes or this red wine marinated tofu to pair with the french inspired flavours.
CASHEW CREME FRAICHE
1/2 CUP / 100 G CASHEW NUTS
(SOAKED AT LEAST 2 HOURS)
80 ML WATER
2 TBSP LEMON JUICE
1/2 TSP HONEY
PINCH OF SEA SALT
Rinse and drain cashew nuts.
Place all ingredients in a blender or food processor and process on high speed until smooth.
Keep in a airtight container for 3 to 4 days.
This is a very versatile plant based creme fraiche that can easily be turned into sauces and dips. Simply fold in some spices or herbs and enjoy in sandwich or to dip in fresh vegetables. It can also be served with soups and stews or as a base for delicious coleslaw.