Name: Simple Braised French Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 onion, diced ( or sub 1 large leek); 1 cup diced celery (or fennel bulb); 1 cup diced carrot ( or beet!); 3-4 garlic cloves, rough chopped; 1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. ); 1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end); 4 cups veggie or chicken stock ( or water and 1 bouillon cubes); 2 teaspoons salt; 1/2 teaspoon mustard- whole grain or dijon (optional); 4-5 sprigs fresh thyme (or 1 teaspoon dried); 2 bay leaves

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Simple Braised French Lentils – nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Here’s a simple recipe for Braised French Lentils that comes in so handy this time of year! I don’t know about you, but this week has been all about comfort food. And as odd as it may sound to some, lentils are my comfort food.

It hasn’t always been this way, I remember growing up, vowing to never eat another lentil again, my Egyptian dad cooked them way too often- because they were inexpensive and filling. But strangely, now I crave them, especially when times feel unsettling. They feel so grounding! (For more lentil recipes be sure to look at Our 25 BEST Lentil Recipes!)

This lentil side dish pairs well with so many things. Serve with Roasted Salmon or Simple Baked Chicken or Baked Tofu. These Portobello Mushrooms would also pair nicely.

What I love about this recipe is that the lentils can be repurposed during the week into different meals. Leftovers can be turned into a salad with the addition of fresh veggies and a red wine vinaigrette. Or warm the lentils up for brunch, serve over a piece of sourdough bread with Sauteed Greens and a poached egg and gremolata or leek oil.

Or freeze them for later use!

Here we’re using French Green Lentils (also called Le Puy Lentils), but any small lentil, like black lentils or beluga lentils will work well here too.

For this recipe, you’ll need 1 1/2 cups of French green lentils ( Le Puy) or black lentils (Beluga, caviar lentils). Large brown lentils will take much longer to cook than the recipe calls for and probably a little more liquid.

Start with dicing the carrot, onion and celery. Roughly chop the garlic.

Saute the onions, celery and carrots for 7-8 minutes.

Add the garlic and lentils and saute until garlic is fragrant.

Deglaze with Sherry, or wine of your choosing. Or you can leave this out and add a little red wine vinegar at the end.

Add the stock and aromatics- bay leaves and sprigs of thyme.

Then simmer gently, covered over low heat for 25-30 minutes.

The lentils will hold their shape beautifully, and be a flavorful companion dish to whatever else you are serving.

Other recipes you may like:

Give this a try and let us know what you serve it with, in the comments below!

Hang in there,

Sylvia

Simple Braised French Lentils

★★★★★ 4.9 from 12 reviews

Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 6-8
Category: legumes, side dish
Method: braised, stovetop
Cuisine: French
Diet: Vegan

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Description

Ingredients

2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3–4 garlic cloves, rough chopped
1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
2 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4–5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Instructions

Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

Notes

Leftovers can be frozen for later use, or refrigerated and turned into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

These French green lentils were quite small- which allows them to cook quickly! Larger lentils may take longer to cook- check at 25, and add more liquid if need be.

I love the flavor of Sherry wine here- yes, it is kind of “old-school” but it adds a tasty complexity and subtle sweetness. Do not confuse this up with Sherry vinegar. 😉

Keywords: vegan lentils, French lentils, braised lentils, French lentil recipe, how to cook lentils, braised French lentils, lentil recipes,

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