Recipe no. 18 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 18.
Ingredients
- 1/2 kg of lentils
- 3 litres of cold water
- Hot water
- A handful of salt
- 1 leek
- 2 carrots
- 1 onion
- 2 cloves
- 2 cloves of garlic
- 1/2 litre of lightly salted water
- 250 g of rice
- Butter
Preparation
- Cooking the lentilsPut half a kilo of lentils into a saucepan with 3 litres of cold water, bring to a boil, drain them and replace with the same quantity of hot water, a handful of salt, 1 leek, 2 carrots, 1 onion studded with 2 cloves, 2 cloves of garlic and let cook.
- StrainingWhen they fall apart, strain through a hair sieve or fine sieve and set back over the heat.
- Cooking the riceSoften about 250 g of rice in half a litre of lightly salted water, then add it to the lentil puree.
- Incorporating the butterJust before serving, add a lump of butter about the size of an egg and mix well.
Reboul's text
Put half a kilo of lentils into a saucepan with 3 litres of cold water, bring to a boil, drain them and replace with the same quantity of hot water, a handful of salt, 1 leek, 2 carrots, 1 onion studded with 2 cloves, 2 cloves of garlic and let cook.
When they fall apart, strain through a hair sieve or fine sieve and set back over the heat.
Soften about 250 g of rice in half a litre of lightly salted water, then add it to the lentil puree.
Just before serving, add a lump of butter about the size of an egg and mix well.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| lentiho | lentils |
| casseirolo | saucepan |
| aigo | water |
| bouie | boil |
| agouta | drain |
| sau | salt |
| pòrri | leek |
| garroto | carrots |
| cebo | onion |
| ris | rice |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 18, page 18. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.