FRENCH LENTILS WITH GARLIC AND THYME RECIPE - NYT COOKING
This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Total Time 40 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http//schema.org, Calories 330, UnsaturatedFatContent 7 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 8 grams, ProteinContent 18 grams, SaturatedFatContent 1 gram, SodiumContent 259 milligrams, SugarContent 3 grams, TransFatContent 0 grams
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ... - NYT COOKING
Provided by Aleksandra Crapanzano
Total Time 2 hours
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http//schema.org, Calories 1033, UnsaturatedFatContent 32 grams, CarbohydrateContent 7 grams, FatContent 71 grams, FiberContent 2 grams, ProteinContent 72 grams, SaturatedFatContent 33 grams, SodiumContent 1428 milligrams, SugarContent 1 gram, TransFatContent 1 gram
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