I went to bed thinking about this recipe. I dreamnt, I dwelt and I awoke intent on making this dish. That's wrong, this recipe is more than a component, it is the meal. Many would be drawn to it because of the salmon. For me it is all about the lentils and the sauce that you create with them.
I adore lentils, they are rich and hearty. I did not know much about them until Mark and Kate moved to Moscow, lentil capital of the universe. A gift of "The Lentil Festival" cookbook opened up a whole new world to me. Who would have thought there were so many. Fiber, iron and protein make each variety an nutritional power house in it's own. French green, or du Puy add a bit of richness and pepper to the plate. Originally grown in the volcanic soils of Puy, France; they are delicate and considered by many to be the crown jewels of this arm of the legume family.
While preparing the first portion of this recipe from Dorie Greenspan's recipe from Around My French Table I did a couple things differently. The French lentils in my pantry went missing so I reluctanly substituted brown lentils from the Palouse in Idado. I doubled the carrots and celery and cut them in smaller pieces, but not a dice. When the lentils were tender I used a potato masher rather than separating the broth and using a food processor. Now that I have done that I am simmering the lentils for another 10 minutes. The aroma is intoxicating, causing me to think there many be far fewer lentils when the salmon arrives with my dinner companion. Thank you Dorie!
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james pitt • I love that passion. It's inspiring.
Photo Credit: Julie Cecchini