The weather is finally warming up a bit.
I'm starting to think of spring.
Which means I'm starting to think of lamb.... A nice leg of lamb roasted on a bed of potatoes.....
Some folks think one should have mint with lamb.
For me, nothing goes better with lamb than lentils.
Have the mint if you like, but don't skip the lentils.
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.
2/3 cup dried lentils 120gr, 4.2oz, small green 'du Puy'
1 1/3 cups water and chicken stock mixed - or whatever the package tells you 310gr, 11oz chicken
1 bay leaf
2 shallots 45gr, 1.6oz
2 cloves garlic 8gr, .28oz
2 tsp olive oil 9gr, .32oz
9 - 12 Greek olives 32.4gr, 1.1oz
1 tbs dried parsley
1 tbs Dijon-style Mustard 15gr, .53oz
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf.
Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.) Roughly chop olives and add to shalllots along with the parsley and lentils. Heat through. Stir in the mustard and serve.
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Entire Recipe / per serving
Calories: 588 / 294
Total Carbohydrates: 76 / 38
Dietary Fiber: 23 / 11.5
Total Fat: 16 / 8
Saturated Fat: 2 / 1
Cholesterol: 0 / 0
Protein: 36 / 18
Calcium: 125 / 62.5
Sodium: 1180 / 590
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners.
