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Dave's Eats

Simple Braised French Lentils (x2 scale)

Recipe by user david

Nourishing, comforting braised French green lentils simmered with aromatics, herbs, and a splash of wine for a versatile healthy side.

Prep: 15 min Cook: 25 min
½ x1 x2
or click any ingredient amount to scale
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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.

AI-generated (gpt-image-1.5)
AI-generated (gpt-image-1.5) AI photo
  • 1⁄4 cup 1⁄4 cup (54 g) olive oil
  • 1⁄4 cup 1⁄4 cup (54 g) olive oil

Heat oil in a large saute pan over medium-high heat.

  • 2 2 onions or large leeks, diced
  • 2 cups 2 cups celery or fennel bulb, diced
  • 2 cups 2 cups carrots or beet, diced
  • 6 to 8 cloves 6 to 8 cloves garlic, roughly chopped
  • 3 cups 3 cups dry French green lentils or small black lentils (beluga, caviar, etc.)
  • 2 2 onions or large leeks, diced
  • 2 cups 2 cups celery or fennel bulb, diced
  • 2 cups 2 cups carrots or beet, diced
  • 6 to 8 cloves 6 to 8 cloves garlic, roughly chopped
  • 3 cups 3 cups 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.

  • 1⁄2 cup 1⁄2 cup sherry wine or red wine or dry white wine or marsala wine
  • 1⁄2 cup 1⁄2 cup sherry wine or red wine or dry white wine or marsala wine

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

  • 2 quarts 2 quarts (1.9 kg) vegetable stock or chicken stock (low-sodium) or water
  • 2 2 beef bouillon cube (optional), if using water
  • 2 tsp 2 tsp (12 g) salt
  • 1 tsp 1 tsp (5 g) dijon mustard (optional), whole grain or dijon
  • 2 quarts 2 quarts (1.9 kg) vegetable stock or chicken stock (low-sodium) or water
  • 2 2 beef bouillon cube (optional), if using water
  • 2 tsp 2 tsp (12 g) salt
  • 1 tsp 1 tsp (5 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.

  • 4 4 bay leaves
  • 8 to 10 sprigs 8 to 10 sprigs fresh thyme or dried thyme
  • 4 4 bay leaves
  • 8 to 10 sprigs 8 to 10 sprigs fresh thyme or dried thyme

Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.

  • 2 tsp 2 tsp (10 g) red wine vinegar (optional), at the end (if skipping wine)
  • 2 tsp 2 tsp (10 g) red wine vinegar (optional), at the end (if skipping wine)

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.

Sources:

Category:

Side Dishes

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 774mg 4644mg
Cholesterol 0mg 0mg

Per serving values based on 6 servings at 2x scale.

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