French Lentils

French Lentils, also known as lentilles du Puy, are a beloved variety of lentils cherished for their distinctive flavor and tender texture. Smaller and firmer than other types, these lentils add a unique dimension to dishes and are a favorite in the test kitchen. In this simple and flavorful recipe, we showcase the sweet, earthy flavors of French lentils by slowly cooking them with a classic combination of carrots, onions, and celery, known as a mirepoix. The addition of garlic and thyme infuses the lentils with aromatic notes that beautifully complement their rich taste. We’ve opted for water over vegetable broth to let the flavors of the vegetables and lentils shine through. The lentils are cooked until tender, creating a delightful side dish that can easily stand on its own.

SERVES 6 TO 8

INGREDIENTS:

• 2 cups French green lentils (lentilles du Puy), picked over and rinsed
• 2 carrots, peeled and chopped fine
• 1 onion, chopped fine
• 1 celery rib, chopped fine
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
• 2½ cups water
• 2 tablespoons minced fresh parsley
• 2 teaspoons lemon juice
• Salt and pepper to taste

INSTRUCTIONS:

1. In a large saucepan, combine carrots, onion, celery, 1 tablespoon olive oil, and ½ teaspoon salt. Cover and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 8 to 10 minutes. Stir in minced garlic and thyme and cook until fragrant, approximately 30 seconds.
2. Add water and lentils to the saucepan and bring to a simmer. Reduce the heat to low, cover, and continue to simmer, stirring occasionally, until the lentils are mostly tender but still slightly crunchy, for about 40 to 50 minutes.
3. Uncover the saucepan and continue to cook, stirring occasionally, until the lentils are completely tender, about 8 minutes more.
4. Stir in the remaining 1 tablespoon of olive oil, minced fresh parsley, and lemon juice. Season with salt and pepper to taste.

VARIATIONS:

French Lentils with Swiss Chard:

• Omit carrots, celery, and parsley.
• Separate stems and leaves from 12 ounces of Swiss chard; finely chop stems and chop leaves into ½-inch pieces.
• Add chard stems to the pot with onions and stir chard leaves into the pot after uncovering in step 3.

Curried French Lentils with Golden Raisins:

• Add 1 teaspoon curry powder to the pot with onions.
• Stir ½ cup golden raisins into the pot after uncovering in step 3.
• Substitute minced fresh cilantro for parsley.

TIPS:

• Choosing French Lentils: Look for French green lentils, also known as lentilles du Puy, at specialty grocery stores or online. While French green lentils are the preferred choice for this recipe, other types of lentils can be used, except for red or yellow lentils, which have different cooking times and textures.
• Picking and Rinsing Lentils: Before cooking, pick through the lentils to remove any debris or small stones that may be present. Rinse the lentils thoroughly under cold running water to remove excess starch.
• Aromatic Base: The combination of carrots, onions, and celery forms the aromatic base known as a mirepoix. This trio of vegetables enhances the flavors of the lentils and creates a delicious foundation for the dish.
• Flavorful Additions: The minced garlic and thyme add aromatic and herbal notes that elevate the taste of the lentils. Use fresh thyme for optimal flavor, but dried thyme works well too.
• Cooking Process: Slowly simmering the lentils in water allows them to fully absorb the flavors of the vegetables and herbs. Cooking them until completely tender ensures a perfect texture for the dish.
• Finishing Touch: Just before serving, add a splash of extra-virgin olive oil, minced parsley, and a hint of lemon juice to brighten the dish and provide a final burst of freshness.

Enjoy your flavorful and tender French Lentils!