Warm French Lentils Recipes

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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

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

BASIC FRENCH LENTILS



Basic French Lentils image

A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV

Provided by DrGaellon

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup lentils, du puy
1 clove
1 small onion, peeled
1 medium carrot, trimmed, peeled, and cut into 4 to 6 pieces
1 celery rib, trimmed, peeled, and cut into 4 to 6 pieces
1 garlic clove, smashed, peeled, and germ removed
1 bay leaf
3 1/2 cups vegetable broth or 3 1/2 cups water
1 tablespoon cognac (optional)
1 shallot, finely chopped, rinsed, and patted dry (optional)
freshly ground pepper

Steps:

  • Pick over the lentils, removing any stones. Rinse under cold water and drain well.
  • Put lentils in a saucepan. Cover with water. Bring to a boil and cook 2 minutes. Pour into strainer and rinse with cold water. Rinse saucepan as well and return lentils to pan.
  • Push the clove into the onion and place onion in saucepan. Add carrot, celery, garlic, bay leaf and stock. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until almost tender. Skim off any solids that rise up while cooking. Season with salt and pepper and cook an additional 5-10 minutes until fully tender. Add Cognac, if using.
  • Drain the lentils (save the cooking liquid if you're planning to reheat them later). Discard the garlic, bay leaf and clove. Dice the vegetables and stir back into the lentils along with the shallot, if using.
  • Serve hot or at room temperature. Store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days; reheat lentils in cooking liquid in a covered saucepan over low heat.

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