Lentils Provençal

As Gourmet Mavis would say, I love a good bean. And I love pulses, too. Lentils, beans, peas, and I are close friends indeed, especially since I'm vegetarian. But we have always been. These ones here are simple and delicious, a delightful accompaniment to some other main or as the main event itself.

Lentils Provençal

1 cup French green lentils

2 medium leeks, chopped

2 medium onions, chopped

4 ribs celery, chopped

3 carrots, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 1/2 cups vegetable stock

1 1/2 teaspoons herbs de Provence

salt and pepper to taste

jigger of red wine vinegar

In a heat-proof bowl, add the lentils and cover with boiling water. Let stand for 15 minutes whilst you get on with the chopping of the veg. Sauté the leeks, onions, celery, and carrots in olive oil until the onions are translucent. Stir in the garlic and herbs and sauté for about a minute, then add the tomato paste and jigger of red wine vinegar and stir. Add stock and bring to a simmer. Drain the lentils and add to pot. Simmer for about 20 minutes until the lentils are tender. Adjust the seasoning with salt and pepper to your liking.

Note: I cook this, as with most things, in my wonderful enameled cast iron Dutch oven. I just adore that pot. It always sits on top of the hob, ready for action. Also, as always, I add a good pinch of red pepper flakes to the mix as well.

When I say a jigger of red wine vinegar, I mean a 'mountain' jigger and not a bartender's jigger. In the mountains, we don't fuss with such things as bartender's tools. There's really no rhyme or reason or standard amount to be honest. It would be like trying to explain how much is in a mess of greens. Just splash some in.