French Lentils

[Really Nice!]

Hi,

I'm looking for French lentils lentilles du Puy, which are smaller and dark green compared to our red, brown, and yellow lentils. The French lentils hold up well in dishes when they need to be served alone, unlike the American ones that get mushy after a half hour of cooking and are pretty much reserved for soup.

Anyone know of a local source?

Thanks!

[little ms foodie]

I've found them at Pasta & Co in the past.

[ScorchedPalate]

I've bought them at the QFC in UVillage, and at Larry's.

[LEdlund]

I've bought them at Chefshop.

[Eden]

I got them at Ballard Market a few years back.

[tighe]

I'm pretty sure that Madison Market has them...

[mamster]

I've bought them at Delaurenti. Are we getting warm yet?

[ScorchedPalate]

My officemate says Whole Foods has them, too, in the bulk section (very cheaply). I think we've covered everyone but Safeway and Albertsons now.

~A

Edited February 1, 2005 by ScorchedPalate (log)

[SeaGal]

My officemate says Whole Foods has them, too, in the bulk section (very cheaply). I think we've covered everyone but Safeway and Albertsons now. 

~A

←

Yep, that's where I buy mine.

[lala]

I've seen them at Met Mart on QA and at Trader Joe's.

[tsquare]

and PCC

[olivina]

Jordi just bought some today at the U Village QFC, but had to search for them. They are in the "imported beans" section. Not your regular old bean section.

We are serving them this week with Armandino's salami cotto, FYI.

[ScorchedPalate]

I had that lentil-and-salumi dish a couple of weeks ago, and it was yummy!

[MsRamsey]

I buy mine at 7-11.

[olivina]

I had that lentil-and-salumi dish a couple of weeks ago, and it was yummy!

←

We did that last time with Salumi's cotechino which is a sort of fatty but yummy sausage made from various pork "parts". This week's dish is with an actual salami which is larger in diameter than regular salami and meant to be grilled. It has a lot more flavor and is not as rich as the cotechino and is horribly addictive. The lentils are super good with the salami cotto and a classic italian pairing.

We will offer it as an appetizer at Lago. See how it goes...

[ludja]

oops, someone already covered my suggestion above... (Trader Joe's)

Edited February 2, 2005 by ludja (log)

[Jim Dixon]

In Portland:

New Seasons (bulk)

Sheridan (bulk)

Pastaworks has the real Umbrian lenticchie...good but pricey.

I suspect the "French" lentils we get here in bulk are grown out in the Palouse, but I couldn't get a definitive answer from the WA lentil commission (it actually has an even nerdier name but I can't remember it).

Jim

[Abra]

So, ReallyNice!, I guess the real question should be "where can't you get those lentils?"

Olivina - that sounds delicious. Maybe a little grilled fennel with that?

[Really Nice!]

Okay, okay, OKAY!!!! I picked some up at the gas station on the way home tonight.

Obviously this hasn't been on my radar before.

Tomorrow in culinary school we're supposed to bring a carbonated cola beverage originating in Atlanta, Georgia and invented by Doctor John Pemberton late in the century previous to the last one, and, for a time, the ingredients included extract of cocaine. Any suggestions?

[lalala]

I haven't seen le puy lentils at TJ's in a long time. Are they really there?

lalala

[rockdoggydog]

Okay, okay, OKAY!!!!  I picked some up at the gas station on the way home tonight. 

Obviously this hasn't been on my radar before.

Tomorrow in culinary school we're supposed to bring a carbonated cola beverage originating in Atlanta, Georgia and invented by Doctor John Pemberton late in the century previous to the last one, and, for a time, the ingredients included extract of cocaine. Any suggestions?

←

Why would anyone ask you to take Coca-Cola to a cooking class, or have they been watching too much Iron Chef?

Rocky

Edited February 2, 2005 by rockdoggydog (log)

[beccaboo]

I haven't seen le puy lentils at TJ's in a long time. Are they really there?

lalala

←

I've only seen beluga lentils there lately, but they're similar.

[lala]

The stock at TJ's varies depending on product availability. I checked my cupboard last night, and I got Du Puy's there in the fall. Apparently, if you can't get them there, just go anywhere in town!

Edited February 2, 2005 by lala (log)

[Jim Dixon]

We visited Castelluccio, the mountain village in Umbria renowned for its lentils, in October 2001. Only one of the tiny town's bars was open, and when we walked in we joined a couple of grizzled frarmers watching the ground zero memorial with Bocelli singin Ave Maria. After that small world moment, we ordered some food, including, of course, a bowl of lenticchie.

At one point Judith began to sprinkle some Parmigiano over her lentils, and as I glanced at one of the farmers, he wagged his finger and said, "non formaggio."

We talked a bit (struggling with my crappy Italian), and he explained that cheese masks the delicate flavor of the lentils. I asked him how he cooked them, and he said, "solo aglio, olio, sedano, sale, e aqua...non formaggio."

So that's how I've cooked lentils ever since. I'm still hoarding a bag iof lenticchie al Castelluccio in the freezer.

Lenticchie al Mauro (Mauro was the farmer's name)

2 cloves garlic, minced

1/4 cup extra virign olive oil

1 stalk celery, small dice

salt to taste

1 c small green lentils (also called French or du Puy)

cook the garlic in the olive oil over medium-low heat for a couple of minutes, being careful not to let the garlic brown

add the celery and cook another couple of minutes

add the lentils, water to cover (2-3 cups), and a good pinch of sea salt. bring to gentle boil, reduce heat, and simmer 15-20 minutes or until lentils are tender but not too soft

adjust salt and drizzle with more extra virgin olive oil

Jim