in France

Lentils with cheese

updated

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Ingredients for 4 servings:

  • 600 g lentils
  • 1 m.-large bouquet garni
  • vegetable broth
  • salt and pepper
  • Caraway seeds
  • Saffron
  • Balsamic vinegar
  • 4 eggs, hard-boiled
  • 50 g cheese, grated
  • Butter, for the mold

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

medieval recipe from France

Wash the lentils and cook them with the herb bouquet in the vegetable broth for about 1 hour, until tender. After cooking, drain the lentils and remove the herb bouquet. Preheat the oven to 180°C. Place the lentils in a buttered ovenproof dish and season with pepper, salt, caraway seeds, a little saffron, and a few drops of balsamic vinegar, if desired. Place the boiled eggs on top of the lentils and sprinkle with the cheese. Bake in the oven until the cheese has melted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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