Warm French Lentils

Name: Warm French Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 cup French lentils; 3 cups water; 1 bay leaf; 1 olive oil; 1 onion; 2 carrot; 1-2 celery; 2 garlic; thyme; 2 tablespoons red wine vinegar; 3 tablespoons olive oil; 1-2 tsp. Dijon mustard; salt; black pepper; parsley leaves; 2 ounces feta cheese

User Reviews

5

3 reviews

Excellent

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Calories
330 kcal
Course
Side Dish
Cuisine
French

Warm French Lentils

Holly Espinosa

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Flavor up lentils with vegetables and herbs to create a healthy and tasty side dish of Warm French Lentils.

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Ingredients

Servings

Salad

1 cup French lentils or other lentil, picked through for pebbles and rinsed
3 cups water
1 bay leaf
1 olive oil tablespoon
1 onion diced
2 carrot diced
1-2 celery diced (or 1/2 celery root, stalks
2 garlic minced, cloves
thyme leaves de-stemmed, a few sprigs

Vinaigrette

2 tablespoons red wine vinegar
3 tablespoons olive oil
1-2 tsp. Dijon mustard or other non-yellow mustard
salt
black pepper

Topping

parsley leaves roughly chopped, small handful
2 ounces feta cheese dairy or vegan, crumbled

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Instructions

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Bring the lentils, water, bay leaf, and a large pinch of salt to a boil over medium-high heat. Reduce to medium-low, cover, and let cook until lentils are tender – about 20 minutes (may vary if another variety of lentil is used). Drain and discard bay leaf.
Meanwhile, heat a tablespoon of olive in a large skillet. Add the chopped onion, carrot, celery, garlic, and thyme and a large pinch or two of salt. Cook until vegetables are softened, 8-10 minutes.
To make the vinaigrette, whisk together the red wine vinegar, 3 tablespoons olive oil, mustard, salt and pepper.
Combine the drained lentils, cooked vegetables, and vinaigrette. Taste and adjust vinegar, oil, mustard, and salt as desired. Top with chopped parsley and crumbled cheese. We liked it best warm, but can also be served cold or room temperature.

Notes

The assembled salad will keep well in the refrigerator for up to 5 days. If you want to reheat it to serve, the parsley and cheese are best added directly before serving (but can be reheated if they’re already added).