Lentils

The Whole Beast nose to tail eating by Fergus Henderson
Cookbook 42, Recipe 3 (total 88)

The salted duck leg recipe suggested serving it with lentils. I love du puy lentils and thought it would be an excellent plan.

Did I like it? As a stand alone lentil recipe - not so much. It was excellent with the duck legs though.

Recipe: Heat olive oil in a pan and add 1 chopped onion, 1 chopped leek, 5 cloves of chopped garlic, and 2 chopped carrots. Sweat but do not brown. Add 1 lb of du puy lentils, an herb bundle (sage, rosemary, thyme, parsley) and water to cover. Bring to a simmer and stir occasionally for 45 minutes. Add salt, pepper and chopped parsley at the end.