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.
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.
- 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, diced or large leeks
- 2 cups 2 cups celery, diced or fennel bulb
- 2 cups 2 cups carrots, diced or beet, diced, sub
- 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, diced or large leeks
- 2 cups 2 cups celery, diced or fennel bulb
- 2 cups 2 cups carrots, diced or beet, diced, sub
- 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, and 1 bouillon cube
- 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, and 1 bouillon cube
- 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 2 tsp (3 g) dried thyme
- 4 4 bay leaves
- 8 to 10 sprigs 8 to 10 sprigs fresh thyme or 2 tsp (3 g) 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.
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. 😉
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