Lentils du Puy (A.O.P.)

Known to many as the "caviar of lentils," Lentils du Puy are revered by chefs and home cooks across the world. In 1996, Lentils du Puy became the first vegetable or legume to be recognized as an A.O.C (now referred to as A.O.P or Appellation d'Origine Prot�g�e) product. This means that the production of these lentils from where they are grown, to how they planted and harvested, is regulated by the government. This is France's way of protecting the traditions and quality of some of their most prized products such as Champagne and Roquefort cheese, and of course, Lentils du Puy. Due to A.O.P regulations, these lentils are required to be grown in the Auvergne region, located in south central France. The terroir of the region greatly influences the taste of these

Lentils du Puy plant

legumes. Grown in volcanic soil rich in minerals, these green and navy marbled pulses have a wonderfully earthy, nutty flavor.

Unlike their brown or red counterparts, Lentils du Puy have less starch resulting in the ability to hold their shape while cooking. This ability makes them ideal for both hot and cold preparations. Our current favorite comfort food is a simplified version of superstar Spanish chef, Jos� Andr�s', Roast Chicken Thighs with Lentil Stew (recipe follows). His addition of Piment�n de la Vera lends a sweet smokiness to the dish that plays perfectly off the earthy minerality of the lentils. This meal can be prepared in less than an hour making it great for weeknight meals and easy entertaining alike. We promise this will be one of your go-to winter meals.

Piment�n de la Vera

This vibrant red powder is packed with the flavor and aroma of smoky peppers and spicy, woodsy, heat. The region of La Vera, near the southeastern coast of Spain, holds the key to authentic Piment�n de la Vera. The peppers grown in the valleys are allowed to ripen on the vine before they are picked for smoking. Logs of oak are burned down to a firey ember, over which the peppers are smoked until all the moisture is coaxed out of the juicy pepper. This is a delicate process because if the peppers are heated too quickly or at too high a temperature, the pepper will cook in its juice. Next, the pepper is slowly ground into a fine powder. The sweetness or hotness is controlled by the percentage of seeds left in through the grinding process.

Versatile in some many ways, keep Piment�n de la Vera onhand to add depth to your dishes. Mix a teaspoon or two into yogurt, guacamole or hummus. Transform your stews and meat rubs with a dash, or finish deviled eggs off with a sprinkle. This true 

Piment�n de la Vera is also a protected product just like Lentils du Puy, bearing Spain's distinction of Denominaci�n de Origen Protegida (D.O.P), or Protected Denomination of Origin. 

Roast Chicken Thighs with Lentil Stew

 Adapted from Food & Wine

Ingredients:

• 4 large chicken thighs
• Salt, to taste
• 2 tsp. Piment�n de la Vera
• 6 tbs. extra virgin olive oil
• 2 slices thick-cut bacon, diced
• 1 small onion, finely chopped
• 4 cups chicken stock
• 3 tbs. garlic, roughly chopped
• 1 medium carrot, chopped
• 1 small leek, white and pale green parts only, finely chopped
• 1 large green bell pepper, chopped
• 1 cup Lentils du Puy
• 1 thyme sprig
• 2 tsp. sherry vinegar, such as Alvear Pedro Ximenez Sherry Vinegar

Directions:

Preheat the oven to 450�. In a small bowl, mix 1 tablespoon of salt with 1 teaspoon piment�n. In a baking dish, drizzle the chicken thighs with 1 tablespoon of olive oil and season with the salt and piment�n mixture. Roast on the top rack of the oven for about 40 minutes, until cooked through.

Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion, 2 tablespoons garlic, carrot, leek, and bell pepper cooking for 3-5 minutes until vegetables soften. Add the stock, lentils and thyme and bring to a boil.

Simmer over low heat for 30 minutes. Then, discard the thyme sprig from the lentils. Transfer 2 cups of the cooked lentils into a blender. Puree until smooth and add back into the remaining lentils. Stir in sherry vinegar and season with salt if necessary. Keep warm until chicken is done.

In a small skillet, heat the remaining 4 tablespoons of olive oil. Add the remaining tablespoon of chopped garlic and cook over low heat for 1 minute. Add 1 teaspoon of piment�n.

Serve the lentils in bowls topped with the chicken and drizzled with piment�n garlic oil. Serves 4.