Creamy French Lentils

Tiny puy lentils are pretty and creamy. It's not hard to associate them with the French - they're far more chic than the staid mental image that lentils usually call to mind. This recipe enhances them - it;s bright, tangy, and anything but boring.

1 c. french green lentils (puy lentils)

1 Bay leaf

1 bunch green onions, sliced

3-4 cloves garlic, finely diced

1-2 T dijon mustard

1 lemon

2-3 plum tomatoes, chopped

1/4 c. creme fraiche (may substitute sour cream or plain greek yogurt)

2-3 T olive oil

salt and pepper to taste

Rinse lentils and cook with 2-3 c. water and the bay leaf over medium-low heat until water is absorbed and lentils are tender. Meanwhile, in a small nonstick skillet, saute the sliced green onions and garlic with the olive oil, on low heat, until onions are soft and tender. Add mustard, the juice and finely grated rind of lemon, tomatoes, salt, and pepper, and heat through. Mix in lentils and creme fraiche, stir gently to combine, and serve immediately.