French lentils! They’re so pretty when they’re raw, and so tasty when they’re cooked. They have a wonderful nutty, almost meaty flavor, and they retain their shape, and a pleasantly non-mushy texture. I have a basic method to cook them, and then they can be eaten as is, or tossed in a salad, or with pasta, or stuffed into a pie (in fact this is one of the staple ingredients that finds its way into many different pies). Save the cooking liquid for broth.
the ubiquitous shallot, garlic & herbs
recipe after the … jump!