Pert As Can Be: Les Lentilles de Puy (pwee)

I always associated lentils with muddy brown soup and not much more. Then I came across Lentilles de Puy or green lentils. These lentils are cooked until they are tender but not soggy. They are best used in salads and I often serve them along side sausages or goat cheese. Served warm or cold and they can easily be prepared in advance and they pack easily for lunch.

Warm Lentil Salad (adapted from Patricia Wells, Bistro Cooking)

2 cups Lentilles de Puy or green lentils, rinsed and picked over
1 medium onion, peeled and stuck with 2 cloves
1 clove garlic peeled
1 bay leaf
a few sprigs of thyme, leaves removed and chopped
olive oil
red wine vinegar
salt and pepper to taste

1. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with one inch of water.
2. Bring to a boil, lower heat and simmer for 30-40 minutes or until tender.
Add water as necessary.
3. Drain lentils and place in a bowl. Dress with 2 tablespoons of olive oil and 1/4 cup of red wine vinegar. Sprinkle with thyme and add salt and pepper to taste.

Serves 6