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!
Equipment
- 1 Medium Sauce Pot
Ingredients
- 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).
Tried this recipe?Let us know how it was!