How About Lentils | The French Chef Season 7 | Julia Child

When you want a rib-sticking soup, when you are tired of the cliche vegetables, when you want a main course dish with a difference - when you want a lot for a little, how about lentils?
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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[@along5925]

No one else could shout out the word "lentils" with such verve and elan!

[@josephcollins6033]

Yes!!!

[@JXDMNN]

Here every Sunday for this upload

[@ExcelsiorElectric]

I LOVE how she says "TODAY!" at the beginning. ❤❤❤

[@doktorlehar]

I’ve made her lentil soup many times and let me tell you, it’s yummy

[@Nunofurdambiznez]

WOW!! all THREE of those dishes look absolutely fantastically delicious!!!

[@lancelotdufrane]

God, I love this woman. She’s so so passionate but lighthearted. Miss these days of PBS Saturday cooking shows.

[@richardengelhardt582]

One of the best episodes! Love her!

[@justrosy5]

I'd love to see all the sponsors (in whatever form they're in today) still do additional sponsoring of this KZbin channel ❤

[@websterforrest]

This woman honestly makes me smile, every single time. :D

[@eddieyyy3]

How she gave great nutritional info about the lentil instead of just saying it’s “healthy.” 💕

[@jefferoni1984]

I made lentils last weekend and I wish I had watched this prior to cooking them. Using the French puy lentils, I followed a recipe that called for blanching them for about two minutes, straining and then cooking them for another 35mins. They turned out tasty but just a little too soft. If I had watched Julia I don’t think I would’ve blanched them. Still learning from this wonderful lady decades later. I’m definitely going to attempt that Lentil Cassoulet. That looks really tasty!

[@asintonic]

Awesome thank you

[@CS-ys4sy]

Thank you, Julia, for bringing a smile to my face.

[@josephcollins6033]

Thanks so much!!!!!!!!!!!!!!!!! I adore her...like everyone!!!

[@monkfan72]

Learning everything about lentils today! 😊

[@murathanakordeon]

I make meatballs from boiled green lentil puree just same as a meatball instead of meat. It is hard to know the difference.

[@merryhunt9153]

I like to make lentil soup in the slow cooker. Lentils, onion, bay leaf, water. (From now on I'll use stock.) Add Eckrich smoked sausage, cut up, at the beginning. It's wonderful what a slow cooker does to sausage.

[@fathermetalASMR]

1:31 ... At first glance I thought Julia broke out a Cheech & Chong coloring book. 📖🌿🚬

[@briannumme9337]

The fabric on the dining room chairs intrigues me. It’s beautiful!

[@Exiled.New.Yorker]

If you email WGBH they might be able to tell you what it is. I think they were handling the set by then. Just remember to include the episode season/number.

[@theVanishingGladiator]

I had to fast forward to see the chairs ~ yep, crazy cool green pattern on the chairs!!

[@RAHoff700]

“And here it is, the missing link: the lentil!”

[@HeatherMerrell]

I prefer my Lentils whole and not mashed. But...enjoying this one from Julia.

[@moogiealways3016]

I still make these recipes. I don't puree my soup though. I mince the vegetables well and serve it with bread.

[@The3Storms]

I’ve yet to taste a strong flavored rutabaga 🤨 but she returned to form with blaming spilled lentils on the pot’s craftsmanship and the “we’re going to do it anyway!” I’m so glad these are posted for us to enjoy, thank you.

[@Koldeman]

Totally agree. I think the way she recovers from "unexpected mishaps" is very endearing. It makes her approach all the more real, because these things happen to every home cook. In comparison, there's thousands of vids on streaming or TV of professional chefs (trying to identify as a "home cook") where everything comes out perfect every time- an illusion made possible by creative editing & a team of "production assistants" (unseen sous chefs) in the background making it all move like clockwork. Not Julia, at least not in the "French Chef" days. Her husband Paul was nearby to place an errant piece of cookware or provide a perfectly measured ingredient just out of camera view, but that was the extent of Julia's on-air "production team." Cooking is all about discovering what works, what doesn't, when to customize a recipe, & when to accept imperfections & carry on like Julia. This is an intentional approach which her PBS compatriot Fred Rogers would employ on his kids' show. Things don't always work out like you want them to, it's how you press on that counts. If you haven't seen it, Julia had an apple tart tatin episode where just about everything was disastrous. You will never see Gordon, Lidia, Jamie, etc allow something like that to air. Julia was fearless & let both the victories & the blemishes shine true. The heart of a teacher & an inspiration for millions.

[@mrsvickigriffin]

Iam A fan of lentil soup must try her way

[@nancysmith-baker1813]

She eas so much fun and interesting . And the recipies ate easy .

[@davidhickenbottom6574]

Super interesting

[@jimbo477]

If you haven't tried lentils, do. They have their own special taste and are quick and easy to cook and loaded with fiber. Just keep an eye on them to avoid over-cooking. Greek lentil soup is vegetarian and can easily be made vegan. And, these days cooked lentils are available canned. The brand starting with a "G" is actually quite good and can be used to make a fast Greek lentil soup or a lentil salad.

[@garyfurr1467]

Welcome to the drunken chef I'm completely ready to fall down

[@lorib7072]

🤭

[@blueguitar411]

when did the great lentil changeover occur

[@justrosy5]

Question for the chefs in the audience: An hour and a half for lentils? Are the current varieties even more specialized? Mine seem to do just fine after simmering for 45 minutes. Am I doing it wrong after all?

[@kirbyw.3451]

If you like the texture at 45 minutes , go for it! Keeping a little chew to them is sometimes very good. I don't always want a baby food consistency.

[@justrosy5]

@@kirbyw.3451 Thanks! I tried it for 90 minutes yesterday. I did think it was too soft. I'm going back to 45 minutes 😄

[@timabbott4420]

'promo sm' 😌

[@louiseturner9811]

I prefer Julia Child to Ina Garten.🙂👍