French-Style Green Lentils - parsley

Method

• Make the bouquet garni by placing the parsley, thyme, bay leaves and peppercorns in a 6-inch cheesecloth square (youll need to sort of fold the parsley branches).
• Pull the ends up to make a little bag and tie it closed with kitchen string.
• Halve the onions lengthwise and stud each half with 2 cloves.
• Place the lentils in a medium cooking pot with enough water to cover by 2 inches.
• Add the bouquet garni and clove-studded onion halves.
• Place over high heat and bring to a boil.
• Lower the heat to a simmer and simmer, uncovered, until the lentils are almost tender, about 20 minutes.
• As the lentils cook, heat the oil in a heavy skillet over medium heat.
• When the oil is good and hot, add the tempeh strips and sear, turning once, until the tempeh is browned, 3 to 4 minutes on each side.
• Remove the tempeh from the skillet and let cool slightly.
• When cool, slice into 1-inch pieces.
• Set aside.
• Do not discard the oil.
• Return the skillet and oil to medium heat.
• Add the leeks and saute until softened but not colored, about 4 minutes.
• Add the carrots and celery and saute until the vegetables have softened, 3 to 5 minutes.
• Add the garlic and cook for 30 seconds.
• Remove from the heat and set aside.
• Back at the lentil pot.
• Using a pair of tongs, fish out and discard the clove-studded onion pieces and the bouquet garni.
• Stir the sauteed vegetables and any oil clinging to them into the lentils.
• Continue cooking the lentils until tender, another 10 to 15 minutes.
• Stir in the reserved tempeh.
• Add salt and pepper to taste and serve hot or at room temperature.