40 minutes
A hearty and nutritious lentil dish featuring French lentils cooked with aromatic vegetables and herbs.
1. Prep Vegetables
In a large saucepan over medium heat, warm the oil until it shimmers. Add the onion, garlic, and carrot to the saucepan, sautéing until they soften and become fragrant, about 5 to 10 minutes.
2. Cook Lentils
Pour in 6 cups of water and add the lentils, thyme, bay leaves, and kosher salt to the saucepan. Bring the mixture to a rolling boil, then lower the heat to maintain a fast simmer. Let the lentils simmer until they're tender and have soaked up most of the water, which should take approximately 20 to 25 minutes. Should there be any excess water, drain it off once the lentils are cooked.
3. Serve
You can serve the lentils hot immediately, or if preferred, let them cool down and then reheat before serving.
French green lentils (Le Puy) are the best choice for this recipe due to their peppery flavor and ability to maintain their shape after cooking. Avoid using red or yellow lentils as they will become mushy.
Always start with cold water or broth when cooking lentils to ensure even cooking. Keep an eye on them and taste periodically. They should be tender but not falling apart.
Sautéing the aromatics (onion, garlic, carrots, and celery) in olive oil before adding them to the lentils creates a rich flavor base. Don't rush this process—allow the vegetables to soften and the onions to become translucent to unlock their sweetness.
The red wine vinegar and Dijon mustard dressing adds a sharp, tangy note that elevates the dish. Whisk it well to emulsify before adding it to the lentils.
Salt your lentils towards the end of their cooking time to avoid toughening their skins, and adjust the seasoning again after combining everything.
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