Montana French Green Lentils Recipe

Rinse and cook lentils

Rinse 1 cup French green lentils under cold water and pick out any debris. In a medium saucepan combine lentils, 3 cups stock, 1 smashed garlic clove, 1 bay leaf, and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for 20–25 minutes until lentils are tender but hold their shape. Start checking at 18 minutes. Drain any excess liquid and discard the bay leaf and garlic.

Make ricotta cream

While lentils cook, whisk 1 cup whole-milk ricotta with 1 tbsp fresh lemon juice, 1 tsp extra-virgin olive oil, and 1/2 tsp freshly ground black pepper until smooth. If you prefer a silkier texture, blitz briefly in a blender or with an immersion blender (10–15 seconds). Taste and adjust acidity or salt as needed.

Fold and keep warm

Reserve about 2–3 tablespoons of the ricotta cream to dot the plated dish at the end. Fold the remaining ricotta cream gently into the cooked, warm lentils so they’re coated but lentils remain distinct. Keep warm over very low heat or covered while you prepare mushrooms and salad.

Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter foams, add sliced mushrooms in a single layer (work in batches if crowded). Let them sear undisturbed for 2–3 minutes to develop color, then stir.

Add 1 minced shallot and 1 minced garlic clove to the skillet and sauté with the mushrooms for 1–2 minutes until fragrant. Sprinkle 1 tsp chopped fresh thyme, 3/4 tsp fine sea salt, and 1/4 tsp black pepper. If the pan is dry and mushrooms look tight, add a 2-tablespoon splash of dry white wine or a little stock to deglaze and scrape up the browned bits. Cook until mushrooms are tender and glossy, about 3–4 more minutes. Remove from heat and keep warm.

In a small bowl toss 1 cup halved cherry tomatoes with 2 tablespoons thinly sliced red onion, 1/2 tsp honey, 1 tsp red wine vinegar, 1 tsp olive oil, 1/4 tsp kosher salt, and a pinch (1/8 tsp) black pepper. Let sit 10 minutes at room temperature to macerate and develop sweetness.

Toss 2 cups arugula lightly with 1 teaspoon olive oil and a pinch of flaky sea salt. Divide arugula between plates where you will assemble the dish.

If using, toast 2 tablespoons pine nuts or chopped hazelnuts in a dry skillet over medium heat until fragrant and golden, about 2 minutes, shaking the pan. Set aside to cool.

Place a bed of dressed arugula at the center of each plate (or on a large serving platter). Spoon a generous portion of the warm lentils with ricotta cream on top of the arugula, mounding slightly.

Arrange sautéed mushrooms over and around the lentils. Spoon the sweet tomato salad to the side or scattered over the lentils for pops of acidity and sweetness.

Dot the reserved ricotta cream around the plate and finish by scattering microgreens, toasted nuts, and a small sprinkle of flaky sea salt. Drizzle a little extra-virgin olive oil over everything and grind a final crack of black pepper.

Serve immediately while lentils and mushrooms are warm. Leftovers can be refrigerated up to 2 days; reheat gently on the stovetop to avoid breaking the ricotta emulsion.