Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 This isn't much of a recipe, as I just made it with what I had, but it is a winner. My italian father-in-law, who does NOT like vegetarian food, said it was 'one mean omelette'. I can't recommend puy lentils enough, I use them in place of ground meat to make Shepherds pie, lasagna, tacos, soups, moussaka, everything. They are the kings of the lentils. I always have a box in my dry cupboard and occasionally simmer a batch up to use in various things during the week. To make one: - cooked puy lentils (follow box instructions, or just add 2:1 water with a bit of olive oil and a bay leaf, etc and simmer about 30 minutes. Taste them to see when tender. Add more water if needed, or drain if you put too much water in) - half to 3/4 of a small round of nice goats cheese - 3 organic eggs - splash of milk - sea salt and cracked black pepper 1. Whisk eggs, add splash milk and salt and pepper to taste 2. Melt chunk of butter in omelette skillet, tilt eggs in and cook on low to med/low heat 3. Take spatula and gently scrape egg mixture, just a touch here or there, to make the omelette fluffy and aid cooking. 4. Heat your grill or broiler and when bottom of omelette is cooked, place your skillet under the broiler/grill to start the top cooking. Keep an eye on it! Don't burn! 5. Pull the omelette out and sprinkle puy lentils (maybe 3 tblsp or so) over the top, then crumble goats cheese over. 6. Put back under the broiler to lightly melt cheese. Pull out skillet, fold omelette with a spatula and slide onto plate. Filling and delicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 That does sound good! A couple of questions: Where do you find puy lentils and how are they different from regular lentils? Does goats cheese have animal rennet in it? I usually work on the assumption that most organic cheeses have either microbial or vegetable rennet -- anybody know? Audrey On Wed, Oct 1, 2008 at 3:52 AM, zolimari <marithzoli wrote: > This isn't much of a recipe, as I just made it with what I had, but > it is a winner. My italian father-in-law, who does NOT like > vegetarian food, said it was 'one mean omelette'. > > I can't recommend puy lentils enough, I use them in place of ground > meat to make Shepherds pie, lasagna, tacos, soups, moussaka, > everything. They are the kings of the lentils. I always have a box in > my dry cupboard and occasionally simmer a batch up to use in various > things during the week. > > To make one: > > - cooked puy lentils (follow box instructions, or just add 2:1 water > with a bit of olive oil and a bay leaf, etc and simmer about 30 > minutes. Taste them to see when tender. Add more water if needed, or > drain if you put too much water in) > - half to 3/4 of a small round of nice goats cheese > - 3 organic eggs > - splash of milk > - sea salt and cracked black pepper > > 1. Whisk eggs, add splash milk and salt and pepper to taste > 2. Melt chunk of butter in omelette skillet, tilt eggs in and cook on > low to med/low heat > 3. Take spatula and gently scrape egg mixture, just a touch here or > there, to make the omelette fluffy and aid cooking. > 4. Heat your grill or broiler and when bottom of omelette is cooked, > place your skillet under the broiler/grill to start the top cooking. > Keep an eye on it! Don't burn! > 5. Pull the omelette out and sprinkle puy lentils (maybe 3 tblsp or > so) over the top, then crumble goats cheese over. > 6. Put back under the broiler to lightly melt cheese. Pull out > skillet, fold omelette with a spatula and slide onto plate. > > Filling and delicious! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 >This isn't much of a recipe I beg to differ; it looks wonderful, and I'm going to try it right away! But what are puy lentils? I'm a lentil-lover, and thought I knew all the kinds there were, but. . . Rain @@@@ \ \ \ \ \ \ \ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2008 Report Share Posted October 1, 2008 I love lentils too Rain, but had never heard of these! Here's what I found with a google search. Now the question is where do I find them??? http://everything2.org/index.pl?node=puy+lentil & lastnode_id=1393943 , bluezinnia wrote: > > > >This isn't much of a recipe > > > I beg to differ; it looks wonderful, and I'm going to try it right > away! But what are > puy lentils? I'm a lentil-lover, and thought I knew all the kinds there > were, but. . . > > Rain > @@@@ > \ \ \ \ \ \ \ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 yes, they are different from regular lentils as they are smaller, earthier, and hold their shape perfectly. All meat eaters who eat at my house comment approvingly on them. Sometimes green or brown lentils tend to get mushy or separated from their skin after cooking. The true recommendation is that my two toddlers turn their noses up at green and brown lentils but will eat puy lentils with a spoon (I usually cook them in a little veggie stock for the kids). I have sent a reply about where I think you can get them in the states. I did a quick search and they may be called beluga lentils. but if you know a whole foods or organic store with a dried bulk section, they may be there. They are tiny and blackish coloured. Hope this helps! I have no idea about the rennet, unfortunately. I am not the strictest vegetarian in the world--meaning, I love my cheese and fish so I do not always check about vegetarian cheese. Sorry! , " Audrey Snyder " <AudeeBird wrote: > > That does sound good! A couple of questions: > Where do you find puy lentils and how are they different from regular > lentils? > Does goats cheese have animal rennet in it? I usually work on the assumption > that most organic cheeses have either microbial or vegetable rennet - - > anybody know? > > Audrey > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2008 Report Share Posted October 2, 2008 Pretty easy to get hold of here in the UK, most supermarkets seem to carry them, here is a pretty good article about them http://www.bbc.co.uk/food/glossary/p.shtml?puy_lentils and here is a link to a supplier: http://www.merchant-gourmet.com/osb/itemdetails.cfm/ID/469, If you guys are in the USA it could well be one of those things that have different names on opposite sides of the Atlantic. Found these name equivalents on google French green lentils = Puy lentils = lentilles du Puy = lentilles vertes du Puy on a good page abput all sorts of lentil: http://sonic.net/~alden/Lentils.html Cheers David rachell7 <rachell7 Wednesday, 1 October, 2008 23:57:29 Re: puy lentil and goats cheese omelette I love lentils too Rain, but had never heard of these! Here's what I found with a google search. Now the question is where do I find them??? http://everything2. org/index. pl?node=puy+ lentil & lastnode_ id=1393943 , bluezinnia@. .. wrote: > > > >This isn't much of a recipe > > > I beg to differ; it looks wonderful, and I'm going to try it right > away! But what are > puy lentils? I'm a lentil-lover, and thought I knew all the kinds there > were, but. . . > > Rain > @@@@ > \ \ \ \ \ \ \ > Quote Link to comment Share on other sites More sharing options...
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