Simple Braised French Lentils

×0.5

Prep 15 min · Cook 25 min

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

1 Tbsp (13 g) olive oil

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

0.25 onion or large leek, diced
¹⁄₄ cup celery or fennel bulb, diced
¹⁄₄ cup carrot or beet, diced
1 clove garlic, whole
³⁄₄ 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.

2 Tbsp sherry wine or red wine or dry white wine or marsala wine

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

1 ³⁄₄ cups (420 g) vegetable stock or chicken stock (low-sodium) or water
0.5 beef bouillon cube (optional), if using water
¹⁄₂ tsp (3 g) salt
¹⁄₄ tsp (1 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.

1 bay leaf
2 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.

¹⁄₂ tsp (2 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.

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Simple Braised French Lentils

Notes