The last few weeks we have been in South of France and I have really embraced the local lifestyle in this beautiful part of the world. We have been cooking a bit from home and I have enjoyed visiting the local French markets and stocking up on delicious fruit and veggies, fresh French cheeses, olives, tapenade, baguettes and olive oil.

Needless to say, we have had plenty of picnics here in France. Our two little ones have become good little hikers (with healthy appetites), particularly in Cassis, where the picturesque calunques are not to be missed. During the time we have been here, France has banned plastic picnic plates and cutlery, which is wonderful news. I can only hope other countries will follow suit. I have admired how plastic conscious people are here, particularly at supermarkets where everyone brings their own bags and plastic bags are extremely rare.

French Lentil Stew – Made in Provence

CLICK HERE FOR THE RECIPE

I love this dish, it is a flavorsome hearty dish that is a meal in itself or perfects as a side dish. Although I had made this dish before back in Sydney, I thoroughly enjoyed making it here in Provence on a balmy later summer evening with a glass a rose in hand, in a kitchen full of beautiful fresh herbs and ingredients – I was truly in the creative cooking zone.

This recipe uses French lentils, which are also known as le puy lentils. They are green lentils but look like small black lentils when you buy them. Puy lentils are an excellent source of vegetarian protein for those of us who don’t eat meat (they are also a good source of iron). Lentils are a rich source of fiber and they help to stabilize blood sugar. They are a great source of Folate and Manganese (excellent for cardiovascular health).

I have called this recipe French Lentil Stew Simmy Style (my friends call me Simmy btw) because it has my own take on it. I love the use of red wine vinegar and salt – which you can adjust for your own taste. Often this recipe calls for Herbe de Provence – which a mixture of herbs from the Provence region. If you have this you can use it in place of the dried herbs I suggest below (use 2 teaspoons for the below recipe). Alternatively, I used a combination of fresh and dry herbs that were very tasty.

I want to tell you all about the beautiful home we stayed at in Eygalieres in France and about the gorgeous Jenny, who is a passionate food, health coach and generally amazing women. So please watch this space and I will be sharing more.

Needless to say I have been heaven here visiting all the markets. Here a few pics of things that caught my eye.