Admittedly, lentils don’t excite too many people. So it surprises everyone when I say one of my favorite sides is my take on French-style green lentils. It requires some passive prep time and a few high quality seasonings to really elevate this dish, but it is worth it.
I love to pair these lentils with slowly cooked salmon, it is spectacularly healthy and full of protein while also tasting wonderful. The French know how to do it! They pair well with roast chicken, duck confit or just with rice on their own as a filling and healthy meal on a budget. Making cheap ingredients taste delicious is something we all can learn from, especially these days.
- 1 cup Green Lentils
- 3 cups Chicken Stock (the ratio may vary, sometimes you may need 4 cups Stock)
- 1 Medium Onion, Diced
- 2 Medium Carrots, Chopped(Sometimes I substitute with Bell Peppers)
- 2 Stalks of Celery, Chopped
- Half a Head of Garlic, Minced
- Tarragon (for that French flavor) Parsley and/or Sage optional as well
- 1 Fresh Bay Leaf
- 1 Tbsp. Spicy Brown Mustard, adjust to taste
- Salt and Pepper, again to taste
- Use Homemade Chicken Stock or Better Then Bullion and bring to simmer in a pot. Add Onion and Garlic skins as well as left over veggie bits and cuttings. Add bay leaf, bring to a soft boil and simmer for 20 mins. Good stock is key for a rich taste and these vegetables will add complexity.
- Soften the Onions, Carrots and Celery. Add Garlic once soft and cook until fragrant. This is a traditional flavor base for much of French cooking.
- Add Lentils to a pot, stir in softened Carrots, Onion, Celery and Garlic. Add 3 Cups Chicken Stock and bring to soft boil. Add Tarragon and other herbs if using.
- Let the Stock absorb into the Lentils, check if Lentils are tender after 20 minutes. Add Salt and Pepper.
- Most cooking websites and instructions will say this takes 20 – 30 minutes. To be honest it actually depends on the lentils themselves. Cooking time can vary widely. It took my lentils an hour to soften one time!
- Once Lentils are tender, stir in mustard and serve warm.
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