35 minutes
Savor the robust flavors of the countryside with this hearty French Lentils with Garlic and Thyme dish. Perfect for a comforting meal, this recipe is simple to prepare and full of nourishing ingredients, with the earthy notes of thyme and the sweetness of carrots.
tablespoons
Onion, finely chopped
each
Garlic, minced
cloves
Carrot, diced
each
French Lentils, rinsed and sorted
cups
teaspoons
each
tablespoons
1. Sauté Onion and Garlic
Heat three tablespoons of olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the chopped onion and garlic, stirring frequently, until they become translucent and emit a fragrant aroma, which usually takes about 5 to 10 minutes.
2. Add Lentils and Seasonings
Introduce the rinsed and sorted French lentils to the saucepan. Pour in six cups of water, ensuring the lentils are fully submerged. Stir in the diced carrot, add a teaspoon of thyme, and drop in three bay leaves. Bring the mixture to a boil over high heat, then reduce to a simmer.
3. Simmer Lentils
Sprinkle in a tablespoon of kosher salt to enhance the flavors. Allow the lentils to simmer for 20 to 25 minutes, or until they've absorbed most of the water and are tender. Once the lentils are cooked, remove the bay leaves and, if there is excess water, drain the lentils using a colander.
Use smaller French lentils, lentilles du Puy, for their nutty flavor and firm texture.
Aim for al dente lentils, typically achieved in 20-25 minutes, checking for doneness towards the end.
Cook lentils in water or vegetable stock at a gentle simmer, uncovered, to prevent mushiness.
Sauté onions, celery, and carrots as a mirepoix in olive oil without browning for foundational flavors.
Rinse lentils thoroughly and check for debris to ensure a clean flavor and texture.
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