This is Véro's recipe. We used to work together back when I was at the Saint Germain des Prés store. She's about my dad's age, and is like a second mother with all her tips and tasty recipes.
Here is one that's good for everyone, and especially pregnant ladies in need of folates and iron! I made this for my friend Muriel who is 4 and half months pregnant.
Lentils with Duck Confit
(for 3 bigger portions or 4 smaller portions, or 2 VERY big portions):
250 grams of green lentils
1 carrot, chopped
1 onion, chopped
750 ml of water
salt
1-2 tbsp olive oil (or any cooking oil you can get your hands on!)
enough duck confit for 3-4 (I bought mine at PICARD, they came in a box of 2 duck confit thighs, and since I was cooking for 2 it was perfect, and I had left over lentils for another meal. I think you can buy ready-made duck confit just about anywhere, non?
1. Cook onions with oil until they become a little transparent, then put your carrots in for about 5 minutes.
2. Add lentils. I rince mine off before putting them in.
3. Add water, and let simmer on medium-low heat until lentils are cooked (around 40 minutes). You can leave it but come back to stir it once in awhile! If you see that it's getting a little dry and the lentils aren't cooked yet, add some water.
4. Taste and salt accordingly.
5. Add the duck confit, and continue to let it bubble on low heat for about 10-15 minutes.
6. Serve! Mmm! C'est si bon! ;-)
Here is one that's good for everyone, and especially pregnant ladies in need of folates and iron! I made this for my friend Muriel who is 4 and half months pregnant.
Lentils with Duck Confit
(for 3 bigger portions or 4 smaller portions, or 2 VERY big portions):
250 grams of green lentils
1 carrot, chopped
1 onion, chopped
750 ml of water
salt
1-2 tbsp olive oil (or any cooking oil you can get your hands on!)
enough duck confit for 3-4 (I bought mine at PICARD, they came in a box of 2 duck confit thighs, and since I was cooking for 2 it was perfect, and I had left over lentils for another meal. I think you can buy ready-made duck confit just about anywhere, non?
1. Cook onions with oil until they become a little transparent, then put your carrots in for about 5 minutes.
2. Add lentils. I rince mine off before putting them in.
3. Add water, and let simmer on medium-low heat until lentils are cooked (around 40 minutes). You can leave it but come back to stir it once in awhile! If you see that it's getting a little dry and the lentils aren't cooked yet, add some water.
4. Taste and salt accordingly.
5. Add the duck confit, and continue to let it bubble on low heat for about 10-15 minutes.
6. Serve! Mmm! C'est si bon! ;-)