Lentils du Puy, cassoulet style
This comes from my sister Sarah and was delightful on a foggy fall afternoon in Maine. I found it nice with an accompaniment of plain yogurt.
Ingredients:
1 pounds Lentils du puy
sauteed onions or celery
sauteed garlic (optional)
prosciutto, ham, sausage, or chicken
chicken or turkey broth
chopped tomatoes
fresh thyme
fresh parsley
bay leaves
Directions:
Preheat oven at 350 degrees. Blanch lentils for 15-30 minutes, till slightly tender but firm. Drain them. Put them in a casserole dish and add sautéed onions, celery, garlic, and/or tomatoes for flavoring. Add enough broth to moisten up to two thirds of the height of the lentils, maybe 2-3 cups. Tuck the meat into the lentils. Bake, covered, for 20-25 minutes, then uncovered for 15-20 minutes more.
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