I can’t begin to tell you how much I love tarragon. I rarely use it and whenever I do every bite it better than the previous. Herbs are truly wonderful flavor agents!
We had some leftovers from the previous post (zucchini squash wedges cooked with savory and fresh tarragon). I threw the leftovers in a crockpot and added a large stem of fresh tarragon, 1 cup brown lentils, and 4 cups water. (Next time I’ll do 3 cups water).
I put it on low and let it cook overnight. I woke up to a delicious pot of soup and let it cool all day to be reheated for dinner.
We enjoyed it with some greens and brown rice couscous. I absolutely love the foofoo food couscous but avoid it due to the wheat. To me the brown rice texture was fluffier and drier with a better taste! And unlike normal brown rice it only takes 15 minutes to cook. Try it!