Herby Stewed French Lentils

Lentil lovers and lentil newbies will love this recipe with classic flavors. These herby stewed French lentils are warm and delicious!

I’ve always loved lentils. I had them for the first time at the Culinary Institute of America. I went with my mom for lunch and we ordered fish that came with French lentils and I was hooked. Recently I ate them in France and knew I had to create a similar recipe. They were warm and stewy, juicy and salty. Perfect with almost any protein and vegetable. A great side to complement a meal.

This recipe is so close to those lentils I ate in France. It’s easy and healthy and I hope it makes everyone love lentils as much as I do. Cooked with leeks, garlic, and thyme in chicken or vegetable stock. Then tossed with fresh parsley and chives after cooking. Sometimes the most delicious recipes are super simple, don’t you agree?

Recipe Tips:

• The key to this recipe is using French Puy lentils. They’re smaller and hold their shape better than other lentil varieties. You don’t want your stewed lentils to turn to mush!
• After the lentils are cooked, drain most of the remaining liquid. They will continue to soak it up as they sit. Add more stock, little by little, so they remain stewy and juicy.

Ingredient Notes:

• French Puy Lentils – don’t replace with other lentils, these are the best for this recipe!
• Extra-Virgin Olive Oil – I love this brand, Lapas. It’s organic and mild, without a bitter finish.
• Leek – I love the sweetness the leek brings to the earthy French lentils. Plus, you can find them at any grocery store. However, if you prefer, you can also use 2 shallots, thinly sliced.
• Stock – I like to cook my lentils in stock for more flavor. Chicken or vegetable stock are both great options!
• Fresh Thyme – Fresh is always better! But if you prefer, you can use dried thyme. Just use a third the amount that the recipe calls for. So if the recipe calls for 1 teaspoon fresh, use a third of a teaspoon of dried thyme.
• Chives and Parsley – If you don’t want to get both herbs, double up on one or the other!

Herby Stewed French Lentils

Lentil lovers and lentil newbies will love this recipe with classic flavors. These herby stewed French lentils are warm and delicious!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine French

Servings 4

Equipment

• 1 Medium Sauce Pot

Ingredients

  

1x2x3x

• 1 cup French Puy lentils rinsed and picked through for any debris
• 3 tablespoons extra-virgin olive oil
• 1 leek end trimmed, dark green top discarded, white stalk cut in half lengthwise and thinly sliced crosswise
• 2 garlic cloves minced
• 3 cups chicken or vegetable stock
• 1 teaspoon minced fresh thyme
• 1 teaspoon Kosher salt
• 2 tablespoons minced chives
• 2 tablespoons finely chopped parsley
• Freshly ground black pepper

Instructions

 

• Heat two-thirds of the olive oil (reserve the remaining for later) in a medium-sized saucepot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until lightly golden, 3-4 minutes.
• Add the lentils, stock, thyme, and Kosher salt. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until the lentils are tender.
• Drain 75 percent of the excess liquid, if any, to keep the lentils moist (they will continue to suck up liquid as they sit). Add more stock, little by little, to the lentils, if needed (if they’re dry). Stir in the chives and parsley. Taste and season with freshly ground black pepper and additional salt, if needed.

Notes

Stewed Lentils can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pot on the stove with a few tablespoons of stock or water until warmed through. Season with additional salt, if needed (they lose their salt when sitting overnight). 

Keyword easy, healthy, simple, stew, warm

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