Lentilles Du Puy with Spinach and Crème Fraîche

americastestkitchen.com

Anna Marie Trotman

subheading: Gather Your Ingredients:

1 tablespoons extra-virgin olive oil

½ cup finely chopped onion

¼ cup finely chopped carrot

¼ cup finely chopped celery

½ teaspoon table salt

2 cups chicken broth

1 cup dried lentilles du Puy, picked over and rinsed

Hot water

2 ounces (2 cups) baby spinach

2 tablespoons Dijon mustard

¼ cup crème fraîche

View Nutritional Information

subheading: Key Equipment:

The Best Saucepans

subheading: Before You Begin:

You can substitute other French green lentils for the lentilles du Puy, but do not substitute other types of green lentils or black, brown, or red lentils—the cooking times of the other lentil varieties can vary greatly. By the end of step 2, the lentils should have absorbed most, but not all, of the chicken broth. If the bottom of the saucepan looks dry and the lentils are still somewhat firm, add hot water, ¼ cup at a time, and continue to cook until the lentils are tender. For a vegetarian version, substitute vegetable broth for the chicken broth. If you can't find crème fraîche, sour cream works well. You can substitute other French green lentils for the lentilles du Puy, but do not substitute other types of green lentils or black, brown, or red lentils-the cooking times of the other lentil varieties can vary greatly. By the end of step 2, the lentils should have absorbed most, but not all, of the chicken broth. If the bottom of the saucepan looks dry and the lentils are still somewhat firm, add hot water, ¼ cup at a time, and continue to cook until the lentils are tender. For a vegetarian version, substitute vegetable broth for the chicken broth. If you can't find crème fraîche, sour cream works well.

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