• About me ?

    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Creamy Herbed Lentils

Creamy Herbed Lentils

Further food from cooking for my mum , I served these creamy herbed lentils with trout baked in the oven .

Continental Lentils

I love these lentils they just look like beautiful little stones , called Puy , french or continental lentils , they cook in just 20 minutes . Fantastic in tomato sauce with with spaghetti or lasagne , they keep a nutty crunchiness.

Tarragon and Thyme

Fresh herbs just cannot be beaten , especially when you find a lovely bunch of tarragon was reduced to just 20p . Either thyme or tarragon leaves mixed with a little oil and vinegar tossed over mixed beans is the taste of summer and a lovely accompaniment for fish or meat or simply eaten from a bowl with bread as a scoop

Creamy Herbed Lentils

200g of continental lentils
Dash of white wine
1tsp vegetable bullion stock powder
1tsp of dijon mustard
Handful of fresh herbs ( thyme and tarragon) stalks removed but not chopped .
2 tbsp of low fat soft cheese
Salt and Pepper to season

  1. Simmer the lentils until soft in water with the stock
  2. Drain the lentils and mix through the soft cheese , mustard and white wine .
  3. Finally stir in the herbs
  4. Season with salt and pepper
  5. Serve warm but these re-heat well too. ta

More Puy/French Lentil Recipes

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2 Responses

  1. Think you read my mind, as I have just created a recipe for brown lentils with smoked ham, shallots & red wine sauce! Will be posting it shortly. Love your use of fresh thyme & tarragon – is it for colour, taste or both that you leave them whole?

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