French Lentils with Lavender

[Megan]

I attended the Los Angeles premiere of Amelie years ago and ate cold
French lentils studded with fresh lavender flowers and scallions. The
main reason to go to a movie premiere is the free food, and this was a
topper.

So, I've been eying the French green lentils at Whole Foods for a
while, wondering if I should try this, and then my chef friend Joseph
Shuldiner introduced the idea of a lavender infusion -- hurrah, since
I don't have a lavender plant for fresh lavender flowers.

I've been puzzling on this recipe for a while, so it was a pleasure to
finally make it for the Whittier Soup Exchange last week. (We now
exchange more than soup!)

The watercress gives a little bounce to the texture and sharpness to
the flavor, and makes it more obviously a salad. It's simple, pretty,
unusual and tasty.

Boil together:

4 c French green lentils
1/4 c dry lavender in a muslin bag
1 bay leaf

When lentils are cooked, drain. Discard seasonings. Mix with:

1 c olive oil
1/2 c seasoned rice wine vinegar
1 minced onion
4 minced cloves garlic
1 bunch chiffonaded scallions
Salt and pepper to taste

Toss gently to mix and cool. Add:

4 bunches chopped watercress
1/4 c minced thyme

Taste and add more oil, vinegar, salt or pepper as needed.

Makes 4 quarts.