Puy Lentils

I encourage everyone to give lentils a try. Not only is this tiny green legume loaded with protein, but also with fiber and minerals. If you buy the beautiful Lentils Verte du Puy you will taste lentils as they ought to taste. These little gems are not at all floury and keep their shape even after long cooking times. The lentils you may be used to seeing are not the same as Puy lentils — I suggest you give these a try!

6 SERVINGS ** 15 MINUTES PREP ** COOK IN 50 MINUTES

INGREDIENTS:
1 medium purple onion, peeled and chopped
1 large stalk celery, chopped
1 large carrot, peeled and chopped
1 medium bunch chard, stems and leaves,
well rinsed and chopped
1 tsp/5m1 sea salt
2 tsp / 10 ml extra virgin olive oil
1 3/4 cup 1420 ml low-sodium chicken or
vegetable broth or water (gluten free if necessary)
1 cup / 240 ml Puy lentils, rinsed and drained (or other lentils)
1 tsp / 5 ml fresh thyme, chopped
1 tsp / 5 ml fresh oregano, chopped
2 tsp / 10 ml fresh lemon juice
2 tsp / 10 ml avocado oil
Sea salt and black pepper for seasoning

PREPARATION:

1. In large stock pot place onion, celery, carrot, chard stems, 2 teaspoons (10 ml) olive oil and
1/2 teaspoon ( 2.5 ml) sea salt. Cover and cook over medium-low heat, stirring often, until vegetables become soft.

2. Add broth, lentils and herbs. Bring to a full boil. Reduce heat and cover. Stir occasionally and make sure the lentils are just getting soft. This takes about 30 minutes.

3. Add chard leaves and cook until the leaves soften
not more than 10 minutes. Add lemon juice and avocado oil. Season with salt and pepper.

NUTRITIONAL VALUE PER SERVING:
Calories: Calories from Fat: 14 /Protein: 1Qg / Carbs: 25g
Fiber: 5g / Sugars: 4g / Fat: 1g / Sodium: 453mg

Recipe taken from “THE EAT-CLEAN DIET COOKBOOK” page 199