Parisian Lentils

While this lentil dish was actually inspired by dinner I had at a fabulous little wine bar/restaurant called Au Passage in Paris. And so I’ve called it the more exotic sounding ‘Parisian Lentils,’ rather than the utilitarian ‘Lentils, ricotta & parsley’ that it could be named.

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Parisian Lentils

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 200 g dried French-style green lentils (7 oz) aka puy lentils
• 2 tablespoons sherry or wine vinegar
• 2 tablespoons soy sauce
• 8 tablespoons ricotta full fat
• 2 large handfuls flat leaf parsley

Metric – US Customary

Instructions

• Place lentils in a medium saucepan and cover generously with water. Cover and bring to the boil.
• Remove lid and simmer for 10-15 minutes or until the lentils are tender.
• Drain lentils and return to the pan. Season with vinegar, soy and 2 tablespoons extra virgin olive oil. Taste and add salt as needed.
• Divide lentils between 2 bowls. Top with ricotta, parsley and lashings of ground black pepper.

Variations

short on time? – replace lentils with drained canned lentils. You’ll need about 1.5 regular cans – just warm the lentils from the can in a pan and then dress and serve as per the recipe.

soy-free – season with salt instead of the soy sauce.

dairy-free – serve with a poached or fried egg or two instead of the ricotta.

vegan – replace ricotta with chunks of avocado or a big dollop of hummus.

no ricotta? – other soft cheese such as goats cheese, cottage cheese or even a creamy blue will work. Or try natural yoghurt instead.

different greens – In Paris they used fresh watercress leaves. You just want something that will give freshness and greenness. Salad leaves, rocket (arugula), baby spinach, mint or basil would all be great.

different legumes – red or brown lentils could be used instead. Just watch the cooking time so they don’t turn to mush. Other legumes such as canned chickpeas or white beans could be used but consider reducing the soy and vinegar and increasing the olive oil to make a milder dressing.

no sherry vinegar? – use red or white wine vinegar or rice vinegar.

carnivore – toss in some crispy bacon with the cooked lentils, some finely sliced prosciutto or some cooked chicken or sausage.

carb lovers / more substantial – serve with baguette & butter.

paleo (grain, legume & dairy-free) – replace ricotta with this cashew ricotta.

Waste Avoidance Strategy

lentils / sherry vinegar / soy sauce – keep them in the pantry.

ricotta – in the fridge in the packaging it was purchased in.

parsley – in the fridge wrapped in a plastic bag.