Lentils du Puy are dark green firm lentils that were originally grown in the Auvergne area of France. These unique lentils are nutty flavoured and have very little starch so they do not clump together or fall apart. Now they are grown in Saskatchewan, and often marketed under the name “caviar lentils,” black lentils or French lentils. They are a wonderful garnish for the pancetta and eggs.
- 1½ cups lentils du Puy
- 3 dried small red chilies
- ½ an onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 leeks, dark green leaves removed, thinly sliced, about 2 cups
- 2 teaspoons chopped garlic
- Salt and freshly ground pepper
Rinse lentils and place in pot. Add water to cover by 1 inch. Toss in the chili, onion and the garlic cloves. Bring to a boil, and simmer for 20 to 30 minutes or until lentils are tender.
Strain lentils, reserving any liquid. Discard garlic, onions and chilies. Mix ¼ cup of the liquid with the red wine vinegar.
Heat oil in a large skillet over medium heat. Add leeks and sauté for 4 to 6 minutes or until leeks are soft. Add garlic and sauté 1 minute longer. Season with salt and pepper. Add lentils and cook for 2 minutes or until hot.
Add vinegar mixture and simmer until liquid is absorbed, about 2 to 3 minutes. Serve with pancetta egg cups.