LENTILS WITH HERBS

Don’t push legumes to the back of the cupboard—they deserve better treatment. When you make an effort and add interesting things to them, you’ll be amazed how good they are—and they’re good for you too. It’s time they lost their boring image.

3/4 cup Puy lentils

2 cups Vegetable Nage

2 small carrots, peeled and halved lengthwise

1 onion, cut lengthwise into chunks

1 small leek, cut into chunks

1 celery rib, strings removed and cut crosswise in half

1 sprig of fresh thyme

FOR THE SECOND STAGE
• 3 shallots, minced
• 1/2 celery rib, strings removed and minced
• 1/2 carrot, peeled and minced
• 4–7 tbsp (1/2 stick plus up to
• 3 tbsp) cold unsalted butter, diced about 3 tbsp finely chopped
• fresh herbs (parsley, chervil, and chives)
• sea salt and freshly milled black pepper

• Rinse the lentils in a sieve under cold water, pour into a saucepan, and cover generously with cold water. Bring to a boil, then drain in the sieve and rinse well again.
• Return the lentils to the rinsed-out pan and pour in half the nage and 1 cup cold water. Add the carrots, onion, leek, celery, and thyme. Stir, then cover closely with a piece of parchment paper. Bring to a boil. Turn the heat down and simmer gently for 5–8 minutes until the lentils are half cooked. Drain in a sieve; discard the vegetables and thyme.
• For the second stage, return the lentils to the rinsed-out pan and pour in the remaining nage. Add the minced shallots, celery, and carrot, and bring to a boil over medium to high heat. Reduce the heat and simmer gently, uncovered, for about 10 minutes until there is half as much liquid as lentils.
• Add as much butter as you like, a little at a time, stirring until it is all incorporated—the end result should be a shiny emulsion. Stir in the chopped herbs, season, and serve.

SERVES 4