French Lentils With Garlic and Thyme
Earthy petite lentils simmered tender alongside garlic, carrot and herbs — bistro economy at its most quietly elegant.
- Total
- 35 min
- Serves
- 4
The French side that outworks its simplicity: petite green lentils simmered with garlic, thyme, carrots and celery until tender but distinct, glossed with olive oil. They hold their shape and their dignity — beside salmon, under a poached egg, or alone with bread and good butter. Bistro economy at its most elegant.
Ingredients
- 3 tablespoons Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 Carrots
- 2 1/4 cups French Lentils
- 1 teaspoon Thyme
- 3 Bay Leaf
- 1 tablespoon Salt
- 2 sticks Celery
Instructions
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
- For a fuller taste, use some chicken stock and reduce the water by the same amount.
Nutrition (per serving)
- Calories
- 400
- Protein
- 20 g
- Fat
- 15 g
- Carbs
- 60 g
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