French lentils with garlic and herbs🌿

Ingredients

Lentils

• 1 cup (7 ounces) French Le Puy lentils, picked over for stones

• 1 medium carrot, peeled

• 1 medium yellow onion, halved through the root

• 1 medium rib celery

• 2 medium cloves garlic

• 2 or 3 sprigs rosemary, thyme or sage (or a mix)

• Kosher salt

To finish

• 2 tablespoons unsalted butter

• 1/2 pound very finely diced shallot, carrot, celery and turnip mix

• Red wine vinegar, to taste

• Kosher salt and black pepper

• Small handful minced flat-leaf parsley

Recipe

1. Put the lentils, carrot, onion and celery in a large saucepan. Tie the garlic and herbs in a cheesecloth sachet and add it. Cover with at least 2 inches of water and salt generously (it should taste as salty as you like your food). Bring to a simmer over medium heat

2. Lower the heat to a bare simmer and cook until the lentils are just tender, about 25 minutes (start checking at 15). Add a handful of ice cubes or a splash of cold water to stop the cooking. Throw out the carrot, onion, celery and herb sachet (the lentils can sit in their liquid in the fridge up to 2 days)

3. In a large saucepan, melt the butter over medium heat until foaming. Cook the diced vegetables about 2 minutes until barely tender. Add the drained lentils and about 1/4 cup of their cooking liquid, bring to a simmer, and cook until the lentils are heated through and coated in a creamy glaze

4. Add vinegar 1 teaspoon at a time until it tastes bright (a light tang, not sour). Season with salt and pepper, stir in the parsley, and serve warm