Healthy Recipe: French Lentils with Carrots and Parsley
Why this Recipe Works – Smaller and firmer than the more common brown and green varieties, French lentils, or lentilles du Puy, are a favorite in the Mediterranean thanks to their rich, complex flavor and tender texture. For a simple side dish that would highlight their sweet, earthy flavors, we took inspiration from their namesake and looked to France, slowly cooking the lentils with carrots, onion, and celery (a classic French combination called a mirepoix).
We found that soaking the lentils before cooking wasn’t necessary, since they held their shape nicely through cooking. Garlic and thyme added aromatic flavors that complemented the lentils. Using water rather than broth lets the other flavors come through. Lentilles du Puy, also called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too (note that cooking times will vary depending on the type used).
This serves 4 to 6 people.
INGREDIENTS NEEDED
2 carrots, peeled and chopped fine
1 onion, chopped fine
1 celery rib, chopped fine
2 tablespoons extra-virgin olive oil
Salt and pepper
2 garlic cloves minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
21/2 cups water
1 cup lentilles du Puy, picked over and rinsed
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
HOW TO MAKE IT
Combine carrots, onion, celery,1 tablespoon oil, and 1/2 tea-spoon salt in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
Stir in water and lentils and bring to simmer. Reduce heat to low, cover, and simmer gently, stirring occasionally, until lentils are mostly tender, 40 to 50 minutes.
Uncover and continue to cook, stirring occasionally, until lentils are completely tender, about 8 minutes. Stir in the remaining 1 tablespoon oil, parsley, and lemon juice. Season with salt and pepper to taste and serve.
VARIATION – French Lentils with Swiss Chard (Veg.)
Omit carrots, celery, and parsley. Separate stems and leaves from 12 ounces Swiss chard; finely chop stems and cut leaves into 1/2-inch pieces. Add chard stems to pot with onion and stir chard leaves into pot after uncovering in step 3.