A few years ago, my awesome friend Jennifer introduced me to French lentils or French puy lentils (I seriously love saying that word: puy). The lentils themselves are gorgeous and the flavor is so unique and yummy! Now, I’m a gal who was raised on lentils. Indian people eat so many different types of lentils, I didn’t realize I had room in my life for another lentil, but, man, these guys are the stuff!
One of my favorite ways to make these lentils is as a taco filling.
In five (yes, just five!) steps.
So easy, let’s cook!
Roast cumin.Add onion and garlic.Add lentils. Add water and chili powder, cover and cook.Done!
They go so well with the cumin and warm spices, but, at the same time, the flavor of the lentils stands out. The final dish can be pureed all the way smooth, mashed, or left chunky. My daughter’s favorite way to eat them is with multigrain tortilla chips.
- 1 tsp olive oil
- ½ Tbsp whole cumin seeds*
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 cup dry French puy lentils, rinsed
- 3-4 cups water
- 1 Tsp chili powder
- salt to preference
- Add oil to skillet/pot with heavy lid (or pressure cooker) and turn to medium high heat
- Once oil is hot, add whole cumin seeds and cook for a minute until they begin to brown (Tip: test the oil by adding a few cumin seeds and see if they sizzle)
- Add in onion and cook until they just begin to turn translucent, stirring occasionally
- Add in garlic stir well and cook until it is slightly browned (30 sec)
- Add in lentils, 3 cups water, and chili powder
- Bring to a boil, cover and cook on medium heat for about 40 minutes. Stir occasionally and add additional water ½ cup at a time as needed. (Pressure Cooker: cover and cook in pressure cooker for 3 whistles or 10 min on high pressure)
- The lentils are done when they are tender and soft.
- Serve as a puree** or with corn tortillas, avocado, cashew crema, tomatoes, or chips. Mine loves dipping into the lentils herself, so I rarely make actual tacos.
**For little ones who are just starting to try new flavors, I would just use onion and cumin for flavor and puree smoothly before serving!