That’s not my name for the dish. It’s the name given to it by the recipe’s creator, Jae Steele, and it’s from her book Ripe From Around Here. I have to agree with the assessment, though. They’re really good.
This recipe calls for the small, French (du Puy) lentils, and it calls for you to soak them 8 to 12 hours. I generally don’t soak lentils, and the first time I made this dish, I thought… hmmm, I don’t think I need to soak these lentils, either, so I didn’t. Let’s just say the cooking time and liquid needed were dramatically increased. Now, I follow directions and soak them.
After they’re nice and soaked and plumped up, drain and rinse them and then put them in a pot with some stock or water (using a 2:1 ratio of liquid to lentils). Bring to a boil and simmer them, partly covered, until they’re tender, about 15 minutes.
While they’re simmering, chop up a red onion and a couple of cloves of garlic. Simmer those in olive oil until soft.
Once the lentils feel pretty much done, add the onion mixture, plus a healthy dose of smoked paprika, some thyme and salt. Cook for a bit longer, until they are the consistency you want.
Take the lentils off the heat, and add the above ingredients – fresh lemon juice, chopped parsley, some balsamic vinegar and Dijon mustard. Stir it up and yum!
I just slathered the lentils over some jade pearl rice for a simple, satisfying meal. This recipe is also great for school lunches, as it saves very well.