Green lentils from Le Puy, red lentils, pink lentils… Cooked in soup or salad, they can also accompany fish or meat.
The lentil is one of the first pulses to have been cultivated 9,000 years ago in Central Asia. The pharaohs reveled in it, the Babylonians made it grow in their hanging gardens, the Bible quotes it. Next ? She reached Europe, and India. In these two territories, it has become a basic ingredient. In India, it is still available in a myriad of recipes.
And France? Well, just ask yourself when the last time you ate lentils (the can of lentils and sausage doesn’t count!).
As for the French, they definitely do nothing like the others. They prefer the green lentil, whereas the whole world consumes it mainly blonde or coral. The most famous is the green lens from Puy, which has had an AOP (controlled designation of origin) since 1935.
We cook the lentils with Floriane Sitz, head of Cokoon restaurant in Strasbourg on France Bleu Alsace
And like every day, we expect all your recipes from 10am to 03.88.25.15.15.
Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef is waiting for your call to “The Fridge Challenge”. The principle is simple:
- open your refrigerator door
- give 4 to 5 ingredients that you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the super Friday gift! To be won this week – a box of 3 Japanese knives from the Sabatier brand Offered by the CHR Alsace, cafes, hotels, restaurants, a major player among professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen and pastry utensils, the Souffelweyersheim and Colmar teams will advise you and assist you in your choices.
INSTANT BLUE KITCHEN CIRCUIT
Because these small round grains, much richer in iron than Popeye spinach, “adapt to all diets”, lentils have been cultivated in Alsace since 2016 at the Pflieger farm in Spechbach le bas in the Haut-Rhin, Jérémy joined the family farm, he presents their organic lentil culture at 10:30 am