Le Puy Lentil Cappuccino

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6 demitasse cups


For Lentils:
2 teaspoons olive oil
¼ cup dried green lentils, picked through and rinsed in cold water
3 ½ cups vegetable stock
1 teaspoon sliced garlic
½ cup diced leeks
¼ cup diced celery, diced
1 teaspoon honey
1 sprig parsley
1 sprig thyme
½ bay leaf
Kosher salt and black pepper to taste

For Garlic Foam:
½ teaspoon Lecithin
2/3cup half & half
1-2 ounces garlic, blanched
about a cup Pinot Gris


For Lentils:
In a large saucepan over medium heat, add olive oil and vegetables; cook until vegetables are soft (8-10 minutes) without browning. Add honey and cook one more minute. Pour in the stock and add the lentils. Bring to boil; reduce to a simmer and cook for 20 minutes, or until tender. Place soup in a blender and puree until smooth. Keep warm.

For Garlic Foam:
In a small sauce pan, place garlic; add cold water to cover by 1 inch. Bring to a boil; and reduce to a simmer. Cook for 10 minutes.
In a saucepan over medium heat, combine blanched garlic and wine. Reduce until almost dry. Add Lecithin, half and half; bring to boil, remove from the heat, pour into a blender and puree until smooth. Season with salt to taste.


Suggested Pairing: