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.

This French Lentil Salad with Dijon Vinaigrette is a satisfying dish you can enjoy year-round. Tender French green lentils cook until creamy with just a slight bite, then get tossed in a tangy Dijon and balsamic vinaigrette. Bacon, capers, and fresh herbs add brightness and depth. My favorite way to serve it? Topped with perfectly pan-seared scallops. Gluten-free.

Warm French Lentil Salad with Crispy Bacon

green lentils

chicken stock, (low sodium)

bacon,

scallions, (thinly sliced)

Tbsp capers, (drained)

Kosher salt

black pepper

Tbsp finely chopped fresh herbs, (such

extra virgin olive oil ()

flaky sea salt ()

Tbsp aged balsamic vinegar

Dijon mustard

tsp black pepper

Cook the lentils. Place lentils and chicken stock (or vegetable stock) in the bowl of a rice cooker. Close lid, then select quick cook setting and press start. This will take approximately 40 minutes. If there is excess stock at the end of the cook time, simply drain the lentils (they should be creamy and tender, not mushy). Meanwhile, make the marinade.

Make the Dijon vinaigrette. Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, ½ tsp Kosher salt, and ¼ tsp black pepper in a small bowl, then whisk to combine. Set aside.

Cook bacon. Heat a large skillet over medium-high heat. When hot, add thinly sliced bacon lardons, then cook until crisp, stirring often, about 4-5 minutes. Drain bacon on a paper towel lined plate.

Dress the lentils. When lentils finish cooking, transfer to a large bowl. Immediately toss with marinade until even coated.

Add remaining ingredients, then serve. Add cooked bacon, scallions, capers, and any herbs you&#39;re using, then toss to combine. Drizzle the warm salad with 1-2 tablespoons of a high quality extra virgin olive oil, then sprinkle with a generous pinch or two of flaky sea salt. Serve warm or at room temperature.

I do this one ALOT!!  For a quick weeknight meal I buy Trader Joe's Steamed lentils.  I warm them and then toss with all the ingredients. So easy , tasty and convenient!!  And of course it's perfect with the seared scallops!!

This recipe is so easy and delicious. It’s also one of the faster meals I can whip up and then just add some seared protein on top. My toddler asks for thirds and fourths whenever this is served. 

For what it’s worth, I make my lentils via an instant pot (6 minutes pressure with a 1 cup lentil to 1.5 cup liquid ratio, then let it sit for 10 minutes before manually releasing the remaining pressure) and use fresh dill as my herb of choice. Looking forward to trying some other herbs to seeing what I like best.

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French Lentils with Chard

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