French Lentils with Dijon Vinaigrette
User Reviews
5
French Lentils with Dijon Vinaigrette
Description
This recipe for French Lentils with Dijon Vinaigrette starts by sweating diced onions, carrots, and celery in olive oil with salt, which softens and develops their sweetness. Garlic is then briefly sautéed before adding white wine to deglaze and impart acidity. French green lentils are added along with bay leaves, water, and additional salt, then simmered until tender but intact, about 25 minutes.
The vinaigrette is prepared separately by whisking olive oil, sherry vinegar, Dijon mustard, and a pinch of salt, providing a bright and slightly sharp contrast to the earthy lentils. After cooking, the bay leaves are removed and the vinaigrette is stirred in, coating the lentils with flavor and moisture.
This dish can be served warm as a side or with crusty bread for a simple main meal. The texture of the lentils remains firm, giving a pleasant bite balanced by the smooth dressing.
Leftover lentils keep well refrigerated for several days and can be frozen for longer storage. Variations include using brown or regular green lentils, which may have slightly shorter cooking times.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrot diced
- 2 celery sticks, sliced
- 1 teaspoon salt sea salt
- 2 garlic cloves, finely diced
- ½ cup white wine
- 1 cup French green lentils rinsed and sorted
- 2 cups water
- 2 bay leaf
Dijon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons sherry vinegar or substitute red wine vinegar
- 1 tablespoon Dijon mustard
- sea salt pinch
Instructions
- In a large saucepan or wok, heat oil on medium until it begins to shimmer.
- Add onion, carrots, celery and salt, and cook 4-5 minutes until veggies soften. Add garlic and sauté 1-2 more minutes.
- Increase heat to medium-high, and add wine. Allow wine to simmer for 1-2 minutes, then lower heat to medium.
- Add lentils, bay leaves, 2 tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 25 minutes until most of the water has cooked down and the lentils are tender.
- While lentils are cooking, whisk all vinaigrette ingredients together, and salt to taste.
- When lentils are finished cooking, remove bay leaves and stir in vinaigrette.
- Serve warm as a side dish, or with a chunk of crusty bread as a main course.
- Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
Notes
- Regular green or brown lentils may be substituted for French lentils, adjusting cooking time by about five minutes less.
- Store leftover lentils in the refrigerator for three to four days or freeze up to six months.
- Allow cooked lentils to cool to room temperature before freezing to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 395mg | 16% |
| Potassium | 328mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 2605IU | 52% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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