French Lentils
Earthy French green lentils simmered with a classic mirepoix.
Why This Recipe Works
French green lentils, or lentilles du Puy, keep their shape better than other varieties, making them ideal for this clean, aromatic side dish. Cooking them in water rather than broth allows their natural peppery flavor and the sweetness of the vegetables to shine.
Instructions
Combine the carrots, onion, celery, half of the oil, and a pinch of salt in a large saucepan over medium-low heat. Cook until the vegetables are softened and translucent but not browned, 7 to 10 minutes.
Stir in the garlic and thyme and cook until fragrant.
Add the water and lentils and increase the heat to medium-high. Once the liquid reaches a boil, reduce the heat to low and simmer, partially covered, until the lentils are completely tender, 20 to 25 minutes.
Remove the pan from the heat and stir in the parsley, lemon juice, and the remaining oil. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The lentils can be cooked 2 days ahead. Cool slightly, then refrigerate in an airtight container.
What substitutions can I make?
- fresh thyme: 1/4 tsp dried thyme
