French-Style Lentils with Carrots and Thyme
Earthy green lentils simmered with a savory mirepoix and brightened with lemon
Why This Recipe Works
Sweating the aromatics slowly builds a deep savory base before the lentils are even added to the pot. Finishing with fresh lemon juice and a final swirl of oil at the very end brightens the earthy legumes and creates a silky, sophisticated texture.
Instructions
Combine the carrots, onion, celery, half of the oil, and salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, 8 to 10 minutes. Stir in the garlic and thyme and cook until fragrant.
Stir in the water and lentils and bring to a simmer over medium heat. Reduce the heat to low, cover, and continue to simmer, stirring occasionally, until the lentils are mostly tender but still slightly crunchy, 40 to 50 minutes.
Uncover and continue to cook, stirring occasionally, until the lentils are completely tender and the liquid has reached your desired consistency, about 8 minutes. Stir in the remaining oil, parsley, and lemon juice. 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 2 months.
Can I make this ahead of time?
The lentils can be cooked 2-3 days ahead and stored in the refrigerator. Add the parsley, lemon juice, and remaining olive oil just before serving.
What substitutions can I make?
- French green lentils: Puy lentils
