Simple Braised French Lentils
Recipe by user david
Nourishing, comforting braised French green lentils simmered with aromatics, herbs, and a splash of wine for a versatile healthy side.
These simple braised French lentils (French green/Le Puy style) are gently sautéed with onion, celery, carrot, garlic, thyme, and bay, then simmered in stock with an optional spoon of mustard and a splash of wine for extra depth. They’re special because French green lentils hold their shape while turning tender, making them perfect as a cozy weeknight side dish, for meal prep, or repurposed into salads and breakfasts. For best results, simmer gently until just tender, cook off or drain excess liquid at the end, and brighten with a tiny splash of red wine vinegar if you skip the wine or want extra lift. Leftovers freeze well.
- 2 Tbsp 2 Tbsp (27 g) olive oil
- 2 Tbsp 2 Tbsp (27 g) olive oil
Heat oil in a large saute pan over medium-high heat.
- 0.5 0.5 onion or large leek, diced
- 1⁄2 cup 1⁄2 cup celery or fennel bulb, diced
- 1⁄2 cup 1⁄2 cup carrot or beet, diced
- 2 cloves 2 cloves garlic, whole
- 1 1⁄2 cup 1 1⁄2 cup dry French green lentils or small black lentils (beluga, caviar, etc.)
- 0.5 0.5 onion or large leek, diced
- 1⁄2 cup 1⁄2 cup celery or fennel bulb, diced
- 1⁄2 cup 1⁄2 cup carrot or beet, diced
- 2 cloves 2 cloves garlic, whole
- 1 1⁄2 cup 1 1⁄2 cup dry French green lentils or small black lentils (beluga, caviar, etc.)
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.
- 1⁄4 cup 1⁄4 cup sherry wine or red wine or dry white wine or marsala wine
- 1⁄4 cup 1⁄4 cup sherry wine or red wine or dry white wine or marsala wine
Add the wine. Let this cook-off, about 2 minutes.
- 3 1⁄2 cups 3 1⁄2 cups (840 g) vegetable stock or chicken stock (low-sodium) or water
- 1 1 beef bouillon cube (optional), if using water
- 1 tsp 1 tsp (6 g) salt
- 1⁄2 tsp 1⁄2 tsp (3 g) dijon mustard (optional), whole grain or dijon
- 3 1⁄2 cups 3 1⁄2 cups (840 g) vegetable stock or chicken stock (low-sodium) or water
- 1 1 beef bouillon cube (optional), if using water
- 1 tsp 1 tsp (6 g) salt
- 1⁄2 tsp 1⁄2 tsp (3 g) dijon mustard (optional), whole grain or dijon
Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer.
- 2 2 bay leaves
- 4 sprigs 4 sprigs fresh thyme or dried thyme
- 2 2 bay leaves
- 4 sprigs 4 sprigs fresh thyme or dried thyme
Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 30-40 minutes or until lentils are tender.
- 1 tsp 1 tsp (5 g) red wine vinegar (optional), at the end (if skipping wine)
- salt, to taste
- white pepper, to taste
- 1 tsp 1 tsp (5 g) red wine vinegar (optional), at the end (if skipping wine)
- salt, to taste
- white pepper, to taste
When the lentils are tender, transfer them to a large pan or dish to cool. Remove the thyme sprigs. Taste and season with salt and white pepper to taste. A tiny little splash of red wine vinegar livens them up.
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.
Can use whole onion, carrot, celery, garlic and remove them at the end.
Can use stock or the aromatic vegetables, don't necessarily need both.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 0 | 0 |
| Protein | 0.0g | 0.0g |
| Fat | 0.0g | 0.0g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 387mg | 2322mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 6 servings.
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