à votre santé - Savory French Lentils

Inspired by Annie and Dan Shannon's Betty Goes Vegan, along with the movie Julie & Julia, I had briefly considered veganizing Julia Child's Mastering the Art of French Cooking. But the uninhibited exaggerated use of animal-based products, made it nearly impossible. Still, I had some authentic herbes de provence (a souvenir from a friend's European vacation) that needed to be used. So I substituted the seasonings in this dish for the ones I had on hand.

SAVORY FRENCH LENTILS - Serves 3-4

3/4 cup dry French (puy) green lentils, rinsed
2 1/4 cups water
1 mushroom bouillon cube
3 large garlic cloves, minced or grated
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon dry mustard
1 dry or fresh bay leaf
1/2 teaspoon blackstrap molasses
freshly ground black pepper to taste
lemon wedges (for serving)

In a saucepan on high heat, combine all ingredients, except lemon wedges, and stir to combine. Bring to a boil, stir, then reduce heat to medium-low, cover, and cook for 35–40 minutes, or until lentils are tender and have absorbed most of the water. (If more water is needed to soften lentils, add 3–4 tablespoons of boiled water). Remove from heat and season with additional pepper if desired. Serve with lemon wedges for squeezing over portions.

Recipe from Eat, Drink & Be Vegan by Dreena Burton of www.plantpoweredkitchen.com.