Casual Recipe for French Green Lentils

by Kay Baumhefner

And So Many Variations on the Theme —

It’s Spring after all, so why not make the most of these quick and easy-to-prepare lentils from the southwest of France? Both the taste and texture can hold their own, but they also welcome good company. Use as a hot or cold main or side dish, either solo or combined with vegetables and/or meaty bits.

Lentils and peas.
Lentils and peas.

Casual Recipe for French Green Lentils

You’ll Need …

  • French green lentils [1 cup dry to make about 3 cups cooked]
  • water [4 cups per cup lentils]
  • a bay leaf
  • several sprigs fresh parsley & thyme [if you have some]
  • olive oil
  • salt
  • black pepper

To Make …

  1. Rinse the lentils.
  2. Put them in a heavy saucepan with the water and herbs.
  3. Bring just to the boil.
  4. Reduce to simmer and cook, lid askew, until lentils are tender but not soft (25-30 minutes). Don’t overcook.
  5. Drain, discard the herbs, and rinse lentils with cold water.
  6. Transfer to a bowl and fold in olive oil, salt, pepper and chopped fresh herbs to taste.

and Play with …

  • Simply add to a green salad.
  • Use to fortify a vegetable soup.
  • Gently warm and dress up with butter and shallots.
  • Fold into braised peas, carrots, leeks, spring onions, new potatoes...
  • Embellish with cooked fish, bacon or ham, and/or a poached a hard-cooked egg.
Lentils, potatoes and bacon.
Lentils, Potatoes and Bacon

Bon Appetit!  — Kay 

Lentils & Tuna.
Lentils and Tuna

Originally published April 13, 2016 on Come Home to Cooking.

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