Tarragon Lentils

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!

Lentil Soup, Salad, Brown Rice Couscous

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