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100% green lentils from Louis Festa
In this recipe, lentils are prepared in a variety of ways: dried, in a siphon, in risotto, puffed...
This recipe from Louis Festa, chef at Les Singuliers restaurant in Saint-Astier , is taken from the2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 30 min
- Cooking time: 3 h
Ingredients for Louis Festa 's 100% green lentils
- 300 g green lentils
- 80 cl liquid cream
- 1 l chicken stock
- 100 g Parmesan cheese
- 100 g butter
- 10 cl neutral oil
- 1 shallot
- 1 clove garlic
- 1 glass dry white wine
Steps for Louis Festa 's 100% green lentils
- Cook the lentils: in a sauté pan, drizzle with oil and sweat the finely chopped shallot with the crushed garlic clove. Add the lentils and sweat over a low heat, deglazing with the glass of wine and adding the stock in batches until the lentils are cooked (they now weigh around 750 g).
- Lentils to dry: place 100 g of cooked lentils on a baking sheet lined with baking paper and dry in the oven at 120°C for 2 h.
- In a siphon: take 400 g of cooked lentils, place in a saucepan and add the liquid cream, bring to the boil, blend and season. Place in a siphon with 2 gas cartridges and keep warm.
- For risotto: use the remaining cooked lentils to make a risotto with butter and Parmesan, then season. If necessary, add a little stock to adjust the consistency.
- Puffed lentils: heat neutral oil in a saucepan, then add the oven-dried lentils all at once, strain and set aside once puffed.
- To serve: divide the risotto between the plates, top with the lentil siphon and sprinkle with the puffed lentils.
Wine pairing:
This dish pairs perfectly with a light red wine (carbonic maceration type). Cerise Gicquel suggests Roussette de Savoie "Quintessence d'Altesse" from Domaine des Orchis.
Further information
- Les Singuliers, 6 rue Montaigne, 24110 Saint-Astier
- 13.5/20 in the Livre des 109
- Read Gault&Millau's review of Les Singuliers
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