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!
- 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
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.
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. 😉
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.
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