1 cup French green lentils (lentilles du Puy)
1 bay leaf
1 sprig thyme
2 tablespoons olive oil
1 large red onion (finely chopped)
2 cloves garlic (minced)
2 tbsp. balsamic vinegar
salt and pepper
50 g pecans (toasted)
100 g fresh goat cheese
Cook the lentils, on low heat, in 1+1/2 cup of water with bay leaf and thyme for about 20 – 30 minutes, or until tender but not over cooked. All the liquid should be absorbed, if not drain off any excess.
Meanwhile, heat the olive oil in a sauté pan and fry the onion until soft and golden. Add the garlic for one minute, then deglaze the pan with a balsamic vinegar. When the lentils are cooked, toss them with the onion, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese.
Every recipe from Laura Calder was big success in our kitchen. This meal is very gentle in taste, each ingredient has its own distinctive aroma, yet they combine wonderful flavor mix. In original recipe she uses walnuts instead of pecans and walnut oil for seasoning.
This was super tasty, it deserves one more photo:-)