"Giusi" > wrote in
:

> Salade de Lenteilles Auvergnaise
>
> About a pound of large green lentils- or other
> 1 carrot chopped very fine
> 1 1/2 small onion chopped fine
> 2 Tbsp olive oil
> 2 cubes or spoons of vegetable broth beads or Better than Bouillon
> about 2 ounces of country style ham cut into batons of about 1/3 inch
> by 2? about 1/4 cup good strong French style mustard
> about 2 Tbsp of dry mustard powder mixed with water to form a creamy
> paste and left to develop flavor
>
> Warm a large heavy pot, and put in the oil, the carrots, onion and
> ham. Saut‚' until the onion is clear. Add the lentils, stirring them
> into the mixture, then cover with hot water to about an inch over
> them. Simmer until the lentils are almost done, adding water as
> needed, then add salt but keep it just a little less salty than if you
> were eating them alone. Take about 1/3 of the lentils out of the pot
> and stir in the prepared mustard. Start stirring in the homemade
> mustard and tasting. It should go right up your nose without burning
> your tongue very badly. Take it all the way to hot, stirring and
> tasting, because you have the other lentils to draw back with if you
> go too far. This should jump right on your tongue, make your nose run,
> and the lentils should remain firmish. If they break up a bit, add
> more mustard and then add back some of the whole ones.
> Served warm as a first course, like soup.
>

I'm guessing you add the stock cubes when you cover with water?

--

The house of the burning beet-Alan