french green lentils

This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers’ market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don’t insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.

French Lentils with Chard

extra virgin olive oil

onion, chopped

carrots, chopped

celery stalk, chopped

garlic cloves, minced

bouquet garni

Salt

pepper

Swiss chard (3/4

Parmesan, crumbled goat cheese

Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.

Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

French lentils hold their shape when cooked, making them perfect for salads and side dishes. Here's a basic recipe for how to cook them!

Easy French Lentils

(2 1/4 cups) French lentils, also called Puy lentils

vegetable broth

water

salt

dried mediterranean herbs,

garlic powder

In a large saucepan, bring all ingredients to a simmer. Simmer for about 15 to 20 minutes until tender (taste to assess doneness).

Drain the excess liquid. Taste and if serving as is, season with additional salt and pepper (and maybe a drizzle of olive oil). To make a tasty side, add chopped fresh herbs or a little minced garlic. Or, use in salad recipes like our French lentil salad.

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French Lentils with Chard

Easy French Lentils

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