We’re currently staying in our family house in France, which is located in one of the most beautiful parts of France (if you ask me): the Cantal. Part of the Auvergne, it has a stunning nature, amazing architecture, and wonderful local food. I’ve been coming here for over 25 years, my husband for over 14 years, and now we bring our children here every year as well. We all love this part of the world so much! (I will share some photos of our vacation here soon.)
The Auvergne is also home to the Puy green lentils — they have been produced on the volcanic grounds of this area for over 2000 years. They are very tasty, and super healthy as well. I make them quite often in summer, and always a royal amount as they easily keep for a few days and are super to have around as a side dish, for lunch or picnics. And usually everybody really likes them, including the children!
Here’s how I prepare them (please adjust all quantities to your taste — I never measure them myself!):
- 250g green or blond (Puy) lentils
- half an onion or one shallot, finely chopped
- a royal cup fresh herbs, finely chopped (parsley, coriander, mint, basil, chives, etc — whatever you have handy)
- 3 tbs. good olive oil
- juice of half a lemon
- fresh ground pepper and sea salt
Pick over and rinse the lentils, and cook them in salty water for about 20 to 25 minutes, until tender but still firm. Drain, run cold water over them, drain again and transfer to a large bowl. Mix the lentils with the rest of the ingredients. Stir gently to combine. Taste, and add more olive oil and lemon juice to taste. Eat lukewarm, or chilled from the fridge. They’re arguably even better the next day!