On Mon, 9 Aug 2004 13:54:24 +1000 (EST), Helene wrote: >The region near Le Puy is not rich, very little agriculture, apart from >lentils (Le Puy green lentils are famous),
By the time they arrive in Britain the Le Puy lentils are black. They are a bit harder than green lentils and take longer to cook, but the taste is fantastic. There are always some in my cupboard. Here's one of my favourite recipes for them Spicy Spinach (or Kale) and Lentil Layer 4 oz button mushrooms 8 oz carrots 1 lb potatoes 1 tbsp plain flour � tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 1 pint vegetable stock (or less) 4 oz Le Puy lentils 1 tbsp soy sauce For the topping: 1 oz butter or margarine 1 bunch spring onions 12 oz spinach or kale � pint double cream � tsp grated nutmeg Preheat oven to 180 C/ 350 F/Gas Mark 4. Slice the mushrooms. Peel and dice the carrots and potatoes. Heat the oil and fry the mushrooms, carrots and potatoes for 5 minutes. Sprinkle with the flour and spices and cook for 2 minutes. Add the stock and lentils and simmer for 2 minutes. Stir in the soy sauce; season to taste. Spoon into a large ovenproof casserole (not a wide flat one). Cover and cook for 40 minutes. (Could do this stage in microwave instead.) Meanwhile chop the spring onions and wash the spinach. If using kale chop it. Melt the butter or margarine and fry the spring onions for 2 minutes. Add the spinach or kale and cook until it has wilted. Stir in the cream and nutmeg. Spoon on top of the lentils and serve. -- Color television! Bah, I won't believe it until I see it in black and white. Samuel Goldwyn Steph Peters, Manchester, England [EMAIL PROTECTED] Scanned by WinProxy http://www.Ositis.com/ To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
