French Lentils with Onions and Preserved Lemon

I love little French lentils, don't you?

Right now the weather is finally turning towards spring, but there's still a bit of nip in the air. It's been a real cold spring. After a day of transplanting, making the garden bigger, digging dirt and planting seeds, your wind-reddened cheeks want to sit down to a meal like this. Very hearty, satisfying and filling.

A loaf.

And throw in a loaf of bread, while you're at it, would you? I used this recipe, and while it's not the most delicious loaf you've ever had, it does produce two huge loaves in short order. And that's saying something when you've spaced out on making bread and need some on the double. There's only one rising on this one. It makes a good piece of toast, too.

Save celery leaves and freeze them for times like this.

1 cup of French lentils

2 cups of water

Boil the lentils in the water for about twenty minutes, until the lentils are tender.

Meanwhile, saute two medium onions (I like to slice them into thin wedges) in some olive oil until soft, and browned. Add the cooked and drained lentils (save the cooking liquid).  Dice a half of a preserved lemon, without the flesh (I like to reserve the lemon flesh for salad dressings--somewhat milder and just as lemony). Mix well over medium to low heat. Add about a quarter of a cup of the reserved liquid and simmer on low. To finish, I sprinkled a good pinch of salt, and a handful of chopped celery leaves (parsley is fine, too).

Duck fat - the answer to your prayers.

I served the lentils with potatoes roasted in duck fat: I like small yellow potatoes, sliced in thick rounds. I put a large baking tray in the oven at 400 degrees. When the tray gets a little warm, I drop a tablespoonful of duck fat and return the pan to the oven to melt. Then I put the potato slices out in a single layer.

The lighting is off, but I wanted you to see the potatoes. I like them soft, not crispy.