By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Like curry, za’atar, berbere, adobo, and other spice blends, Herbes de Provence has many unique personal and regional variants. It commonly contains herbaceous but fragrant plants, like rosemary, thyme, and savory, with many North American versions opting to include lavender in the mix. The blend we are utilizing, from Frontier Co-op, contains: Organic Savory, Organic Thyme, Organic Rosemary, Organic Basil, Organic Tarragon, and Organic Lavender Flowers. The delightfully fragrant combination is often used in soups and stews as well as for grilling. It can be paired with fish, meats, vegetables – anything really! Along with this month’s recipe, I’ll also include some other ideas for experimenting with this tasty combination of herbs. To participate in future installments of this series, sign up with the CRDL.
French Lentil Soup
- 4 cups vegetable or chicken broth
- 2 cups potatoes
- 2 cups carrots
- 1/2 cup dry French lentils
- 1/2 cup yellow onion, diced
- 1/2 Tbsp Herbes de Provence
- 1-2 cloves garlic, minced
- salt to taste
This soup is simple to put together, smells great while cooking, and makes a satisfying dinner, especially when served with some crusty, buttered bread! Begin by cutting your potatoes and carrots into spoon-sized pieces. (I used red potatoes because they hold up well to boiling, but any kind will do.) Spread your dried lentils in a shallow dish and pick out any withered lentils or debris that may have made it through the processing stage. Rinse the lentils thoroughly and drain. (I just swirl them around in a container and use my hand to keep them contained as the water is poured off, but you can use a mesh strainer if you have one handy.) Combine all ingredients, except salt, in a medium saucepan and bring to a boil. Reduce to a simmer and cook, covered, until lentils are tender. This will typically take 20-30 minutes. Test the broth and add additional salt to taste if desired. Serves about 4.
10 Uses for Herbes de Provence:
- Toss with root vegetables, olive oil, and salt. Roast.
- Rub on a whole chicken, inside and out, with butter and sea salt. Roast.
- Sprinkle over soft cheese, like chevre, ricotta, or burrata and use for spreading and dipping.
- Mix with extra virgin olive oil and your favorite vinegar for a flavorful dressing.
- Season mild fish, along with lemon and thinly sliced green onions, for packet cooking or pan frying in butter.
- Combine with feta and grilled chicken for a yummy pasta salad.
- Sprinkle over green salads.
- Sprinkle over a buttered baguette. Top with shredded mozzarella. Bake.
- Slice boiled potatoes, add herbs, pan fry in butter until slightly crispy.
- Whip into butter with a touch of honey. Serve with fresh biscuits.