Lentil Ragout French Puy Lentil Side Dish Recipes

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

LENTIL RAGOUT

Lentil Ragout image

From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.

Provided by WI Cheesehead

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 onions, diced
4 garlic cloves, minced
2 cups green lentils, washed and drained
4 cups vegetable broth or 4 cups water
1/2 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon pepper
12 baby turnips, about 1 1/2 inches in diameter
12 small carrots
6 green onions
2 cups shelled peas or 2 cups frozen peas

Steps:

In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
Add turnips and carrots to saucepan and cook 10 minutes.
Add peas and green onions and cook for 5 minutes more.

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