WHB - Herbes de Provence

Filed in archive Food Blogosphere on March 7, 2008

My entry for this week's Weekend Herb Blogging is a salad of rich, dark green le Puy lentils infused with herbes de Provence and garlic, scattered with chunks of tangy, fresh goat cheese and served with crunchy slices of French bread.

WHB's inspiring creator, Kalyn, has offered the task of hosting this week to Anna in Australia at Morsels & Musings. Anna's blog is packed with beautiful photographs and mouth-watering recipes.




One whiff of an open jar of Herbes de Provence conjures up images of lavender fields, open air markets and olive trees. This dried herb blend that is so evocative of summer in the South of France exists in numerous variations. The traditional mix includes thyme, rosemary, summer savory or bay but it may also include lavender, sage, chervil, fennel or basil. If you make your own you can tailor it to suit your taste.

This recipe has been one of my favorites for years. It comes from Markets of Provence by Dixon and Ruthann Long. Unfortunately I didn't get a photo of the salad!

Lentil Salad with Goat Cheese
Serves 6 to 8

1 1/2 cups green lentils
6 cups chicken stock
1 garlic clove, pierced with a toothpick
1 teaspoon herbes de Provence
l small bay leaf
l tomato, peeled, seeded, and finely chopped
3 green onions, finely chopped, including some green tops
1 tablespoon minced fresh parsley
1 tablespoon capers, drained

Vinaigrette
1/2 cup olive oil
2 tablespoons fresh lemon juice
l teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup (2 1/2 ounces) crumbled fresh goat cheese
8 to 12 slices lightly toasted French bread

Rinse and pick over the lentils to remove any stones. Put the lentils in a 4-quart saucepan and add the chicken stock, garlic, herbs, and bay leaf. Bring to a gentle simmer and cook uncovered for 20 to 30 minutes, or until tender. Do not overcook or the lentils will be mushy. Drain and let cool. Remove the garlic clove and bay leaf.
Put the lentils in a bowl and add the tomato, green onions, parsley, and capers. Whisk together the vinaigrette ingredients, add to the lentils, and toss gently. Sprinkle the crumbled goat cheese on the top. Serve with the French bread.