Lentilles au Vin Blanc

A book I read a few months ago called “Lunch In Paris” had some really wonderful sounding recipes in it. I saved a few and I’ve tried a few. Here is another one.

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The book was a good read (and yet another book that inspires me to want to go to France) and my mouth watered at all the recipes in the book. I wanted to try all of them.

“In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman–and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak’spink juices puddling into the buttery pepper sauce?”

I tried another recipe from the book and it was a lovely (and fairly easy) recipe.

I had a bunch of dried lentils on hand that I never got around to using. I’d stocked up when Michael and I were doing the Slow Carb Diet because it recommended lentil soup. Unfortunately, I never got around to making the lentil soup. Time to clean out the pantry.

I had everything else on hand except for the bay leaf. I picked up a package of bay leaves from the store and got to it.

The recipe was simple. I decided to make it for dinner because I was already home taking care of my kitty so I had extra time. I normally would not attempt to make something like this on a week night otherwise.

I used a mixture of both shallots and chopped onion. I wish I could remember what kind of onion I had on hand–it might be a Walla Walla Sweet. I used two small carrots and chopped them up.

I added the lentils to the mix, coated them and then added the rest of the ingredients to simmer for an hour. It took a little longer than an hour for the majority of the liquid to cook off. I’ll admit, I was worried that dinner would be a catastrophe.

To go with the lentils, I made salmon too. Michael cooked two salmon fillets in the skillet seasoned with salt and pepper. The salmon doesn’t take long to cook, so maybe sure the lentils are 99% done before starting the fish.

I served dinner in a shallow pasta bowl. The lentils were cooked perfectly. I topped them with a dollop of light sour cream, add a few springs of parsley and cilantro.

I topped the lentils with the salmon and then squeezed some fresh lime juice on everything.

The verdict: the recipe wasn’t necessarily difficult but it was time consuming. I liked the combination of the salmon and the lentils and the sour cream was a must. I loved the flavors it added.

Lentils can be rather boring in flavor I think. I would add some kind of herb to this recipe if I made it again, but I’m not sure what I’d add…

It was a nice one! And healthy too and if you’re doing the Slow Carb Diet this is a great recipe for you. I halved the recipe and it still made a ton of lentils. I will have leftover lentils for lunches for days.

QUESTION: What’s your favorite lentil recipe? And have you been to France?

Pumpkin Turkey Chili

I love chili. It’s healthy and hearty and it’s a filling meal. I used to have an amazing chili recipe for the crockpot but lost the recipe. All attempts to locate that recipe have failed and I’ve never been able to recreate it. That being said, it hasn’t stopped me from trying other recipes. I got this one in the mail with my Fred Meyer coupons (Kroger for the rest of the country I think). I had all the ingredients on hand so I tried it this past weekend.

Pumpkin Turkey Chili

Serves: 4-6    |   Calories: about 257 depending on serving size


1 TB vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped yellow bell pepper

1 clove minced garlic

1 lb ground turkey

1 can diced tomatoes

2 cups pumpkin puree

1.5 TB chili powder

1/2 tsp ground black pepper

1 dash salt

1/2 cup shredded cheddar cheese

sour cream


1. Heat oil in a skillet over medium heat. Saute the onion, peppers and garlic until tender.

2. Stir in turkey and cook until evenly browned.

3. Pour meat mixture and veggies into crockpot.

4. Mix in tomatoes and pumpkin and add seasoning.

5. Cover and set on low. Cook 4-5 hours.

6. Serve with shredded cheese and sour cream.

I did make a few alterations to the recipe. First, I added a can of pinto beans. The recipe did not call for that but I think chili needs beans. And I am so glad I added them! They were a great addition.

I used a Walla Walla sweet onion and one small white onion from my garden. As for the garlic, it called for 1 clove minced. Well, I tend to think that most recipes are too light on garlic so I added three cloves (and that honestly wasn’t enough).

I used lean ground turkey from Costco. We usually have some on hand in the freezer (great for making tacos, enchiladas and turkey burgers). Another change to the recipe: I added more spices than what was called for.

There’s no better aroma than cooking veggies. Yum. While that was cooking in the skillet I dumped the beans, tomatoes and pumpkin into the crockpot.

When the veggies were done I added them to the crockpot and then cooked the turkey separately. My skillet wasn’t big enough to do it all at the same time. I added the ground turkey meat to the crockpot, mixed everything and added the spices. The extra spices I added: a dash of basil, rosemary, “savory” and onion powder.

I also added a splash of cabernet. Just a splash because I didn’t want to overpower the original flavors with the wine. I cooked it for about 5 hours in the crockpot.

When dinner was ready, I toasted Michael and I some bagel thins with cream cheese to go with dinner. It just felt like a comfort food kind of night.

I love bagel thins. They satisfy my bagel cravings without busting the bank on my calories. I also had one glass of wine with my dinner (seen above). We’d spent the afternoon catching up on American Horror Story, The Walking Dead and during dinner we watched Dexter!

The chili was served! I added some shredded Colby Jack cheese and a dollop of sour cream on mine. The chili was really thick, not too liquidy at all despite the above photo. But it wasn’t too thick either. Just right.

I think one of the reasons I like chili so much is because it’s yet another thing I can add sour cream to (addicted!). 🙂 The even better news: Michael HATES chili. With a passion. He won’t eat it, he hates the flavor and textures. It’s on his list of “never eats” (along with oatmeal) yet he had a bite and really liked it! So he had some for dinner. I was so happy that he liked it and was able to eat it.

You would think that the chili would be really sweet because of the pumpkin but it wasn’t sweet at all. It was delicious! Definitely a winner.

The above calculations do NOT include the cheese or sour cream. It’s calculated from the recipe but also not including the beans I added. So if you add beans to the recipe I’d add about 50 calories to each serving. My brother the cook suggested I add whiskey to the recipe. Next time.

I’m excited that I have yummy leftovers for lunches this week!

QUESTION: Do yo have a favorite chili recipe? What about your “will not eat” list? What’s on that?