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What? Lentils? Keep cool… This recipe was found inside an Regal magazine issue from Regis Marcon, head of a restaurant awarded by three Michelin stars but also the source of a product line from Haute-Loire in France. It worked so… original!
The proof that this jam with lentils and vanilla together to a stunning result: a reminiscent texture and flavors of chestnut cream.
Ingredients list for a jar of Green Lentils Jam
- 1/2 cup (100 g) green lentils
- 1/2 cup (100 g) caster sugar
- A vanilla bean
- 1 inch (2,5cm) fresh ginger
- Zest of 1/2 orange untreated
Directions: Green Lentils Jam
Cook the lentils for 20 minutes in 6 times their volume of water (unsalted if the skin hardens) then drain.
Prepare a syrup by boiling 4 cups (1/2 liter) of water with the sugar, the peeled and detailed sticks of ginger, and vanilla bean (seeded with a knife).
Pour pre-cooked lentils and let them confit over low heat for 1 hour.
Remove the pieces of ginger and vanilla bean, add the orange zest and mix everything to obtain the least grainy consistency possible.
Pass the result through a sieve, set jar (previously boiled and returned on a clean cloth) and allow to cool before refrigerate. And now: a surprising but super-fragrant result, perfect with cheese or for a simple bite with pancakes, terrible!
Photo by Cécile
