Elevate basic stewed beluga lentils with lavender and herbs de Provence, a mixture of dried herbs typical of the Provence region of southeast France. Just a teaspoon of crushed lavender adds a light floral note to this hearty dish.
2 tablespoons olive oil
3 cloves garlic, chopped
1 pinch red pepper flakes
2 cups dry beluga lentils (small black lentils)
4 cups vegetable broth
1 bay leaf
1 teaspoon herbs de Provence
1 teaspoon crushed culinary lavender
1 spring fresh thyme leaves
Sea salt and fresh ground pepper to taste
1 bunch spinach or arugula, chopped into bite-sized pieces
Recipe developed by Ellen Kanner, for the American Pulse Association. Photo: American Pulse Association.
Linn Steward says: Sea salt and fresh ground pepper to taste. Love that you have enough confidence is the cook making the final decision on salt to use my favorite phrase. Salt to Taste.
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