We recently celebrated the festival of pulses with you. With temperatures of 30°C outside and a pleasant 20°C inside, with cool rosé and white wine, and a relaxed atmosphere, we were able to discover together how wonderful lentils, peas, and the like are for summer salads. Our dear Jens was inspired by these little all-rounders to create four delicious recipes, which we highly recommend you copy – perhaps for your next garden party?
We've compiled the recipes for you here. The great thing is: they're not only delicious, but also incredibly easy. This leaves you with more time for other things...
Have fun cooking!
Green Puy lentils with curry, dates and coriander:
Ingredients:
- Green Puy lentils
- Dates
- Curry Madras (Indian) is available in our shop
- Pure hazelnut butter from Piedmont
- Sea salt
- coriander
Rinse the green lentils and boil them in water for 8-10 minutes. Stay with them—it goes very quickly! Once cooked, rinse the lentils with cold water to prevent them from continuing to cook and overcooking.
Cut dates into small pieces
Heat the oil in a pan, add the curry powder, and fry. Add the chopped dates and toss them in the curry oil.
Pour the mixture over the lentils and add some hazelnut butter. Then season with salt and add the chopped coriander.
Yellow lentils as a stew salad:
Ingredients:
- Yellow lentils
- Bacon from Porc Noir de Bigorre, available in our shop
- Carrots
- celery
- Mustard with white wine
- olive oil
- Red wine vinegar
- Sea salt
- Parsley
Boil the lentils in water for 8-10 minutes. Stay with the boiling water—it goes very quickly! Once cooked, rinse the lentils with cold water to prevent them from continuing to cook and overcooking.
Dice the bacon from the Porc Noir de Bigorre. Cut the carrots and celery into brunoise cubes.
Fry the bacon in a pan and briefly toss the carrots in the bacon. Pour the bacon and carrot mixture with the celery over the lentils.
Mix mustard, salt, red wine vinegar and oil to make a vinaigrette, fold it into the lentils and season with parsley if desired.
Chickpeas with tuna, olives and caramelized onions:
Ingredients:
- chickpeas
- Tuna in waters of Santa Catarina
- Citrus Pepper, available in our store
- Olives Niçoises (Cailletier)
- olive oil
- white Banyuls vinegar
The day before, wash the peas and soak them in a tablespoon of baking soda. The next day, bring the drained peas to a boil in fresh water and boil for 10-15 minutes. Then, rinse with cold water.
Cut red onions into half rings, add to hot oil and caramelize with muscovado sugar.
Pour the caramelized onions over the peas and season with oil, white wine vinegar, salt and citrus pepper.
Crumble the tuna over it and add the olives niçoises and chopped parsley.
White beans (Haricots Tarbais) with feta:
Ingredients:
- White beans from Tarbes (Haricots Tarbais)
- Feta, available in our store
- Cucumber
- Grilled peppers, available in our store
- Caper apples, available in our store
- Espelette pepper
- olive oil
- Champagne vinegar from Leblanc
- Sea salt
Wash the beans and soak them in a tablespoon of baking soda the day before. The next day, bring them to a boil in fresh water and cook for 10-15 minutes.
Then, rinse thoroughly with very cold water. This is especially important for white beans because they contain more starch and thus retain heat better. Without the rinse, they would continue to cook and potentially overcook.
Crumble the feta and add it to the white beans. Core and finely chop the cucumber, chop the grilled bell peppers (homemade or from a jar from Anko), chop the capers, and add everything.
Season with piment d'Espelette, salt, champagne vinegar, oil and dill.
