I honestly couldn't remember where I have first tasted this in France. I asked my husband if it was my mother-in-law who prepared it. Apparently not, because they were not fond of lentils. While shopping in the supermarket, I came across Lentilles Vertes or green lentils. I dropped the box in the grocery cart and got myself some onions and carrots. I thought about re-creating that dish au pif, so please excuse my ingredients measurements because I'm just tossing in the amount as I felt I should.
French Lentils with Carrots
1 cup of rinsed green lentils, lentils de puy
2 1/2 cups of water
2 medium carrots, cut diagonally into pieces
1 large onion, chopped
2 large garlic cloves, peeled and thinly sliced
2 tbsp semi-salted butter (I usually add more)
Crushed bay leaf
Black pepper and Salt
1. Wash the lentils in a strainer and sort out.
2. Heat butter in a medium sized sauce pan. Once melted, cook onions, garlic and carrots with salt, pepper, thyme and bay leaf for 6-8 minutes.
3. When the vegetables are soft, add lentils and water. Bring to a boil. Add more salt and black pepper. Partially covered, reduce heat and simmer until the lentils are tender.
You will notice that the liquid has reduced as well . I personally prefer keeping the sauce with it. If you prefer a dryer version, you can discard some of the liquid.
P.S. (Scheduled post) I'm currently somewhere exploring. Miss you all!