Ina Garten Warm French Lentils Recipe

This Ina Garten Warm French Lentils dish is a comforting, protein-rich side that brings French country cooking to your table. Earthy lentils are gently simmered with vegetables, herbs, and a tangy mustard vinaigrette, creating a savory, nourishing plate that’s as satisfying as it is wholesome.

What Are Ina Garten’s Warm French Lentils?

Warm French Lentils is a rustic, slow-cooked dish made with green lentils (preferably French du Puy lentils), aromatics like onion and garlic, and a Dijon mustard vinaigrette that lifts the earthy flavor. Ina Garten’s version includes leeks, carrots, celery, and fresh thyme, which simmer together until tender. The result is a dish that feels like it came from a cozy French bistro.

Other Popular Ina Garten Recipes

• Ina Garten Roasted Pear & Apple Sauce
• Ina Garten Couscous With Toasted Pine Nuts
• Ina Garten Tuscan White Beans

Reasons to Try Ina Garten Warm French Lentils

• Packed with protein – Great for vegetarians or meatless meals
• Easy to make ahead – Flavors deepen as it rests
• Comforting yet light – Warm and filling without heaviness
• Ideal winter side – Pairs perfectly with roast meats or sausages
• Good for meal prep – Stores and reheats beautifully
• Naturally gluten-free – No substitutions needed
• A taste of France at home – Classic flavors with everyday ingredients

Ingredients Needed to Make Ina Garten Warm French Lentils

• 2 cups French green lentils (lentilles du Puy), rinsed
• 2 tablespoons olive oil
• 1 large leek (white and light green part), chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 4 cups vegetable or chicken broth
• 2 tablespoons Dijon mustard
• ¼ cup red wine vinegar
• ¼ cup good olive oil
• 1½ teaspoons kosher salt (or to taste)
• ½ teaspoon black pepper
• Optional: chopped parsley for garnish

Instructions to Prepare Ina Garten Warm French Lentils

Step 1: Prepare the Lentils

• Place the rinsed lentils in a saucepan with 4 cups of water and bring to a boil.
• Lower the heat and simmer for 15 minutes, then drain and set aside.

Step 2: Sauté the Vegetables

• In a large sauté pan, heat 2 tablespoons olive oil over medium heat.
• Add the leeks, onions, carrots, and celery. Cook for 7–8 minutes until softened.
• Stir in garlic, thyme, and bay leaf. Sauté for another minute.

Step 3: Combine Lentils and Broth

• Return the pre-cooked lentils to the pan with the sautéed vegetables.
• Add 4 cups of broth and bring to a simmer. Cover and cook for 20–25 minutes, or until the lentils are just tender.

Step 4: Make the Vinaigrette

• In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and pepper.

Step 5: Finish the Dish

• Remove the bay leaf.
• Stir the vinaigrette into the lentils while still warm.
• Taste and adjust seasoning if needed.
• Serve warm, garnished with fresh parsley if desired.

What Goes Well With Ina Garten Warm French Lentils

• Grilled sausages or kielbasa – A hearty French bistro-style combo
• Roast chicken or duck – Adds elegance to dinner
• Crusty sourdough bread – Perfect for soaking up extra vinaigrette
• Fried or poached eggs – Makes a delicious brunch option
• Roasted vegetables – Keep it vegetarian and wholesome
• Sharp cheese or goat cheese – Crumbled on top for richness

Key Tips for Making Ina Garten Warm French Lentils

• Use French green lentils – They hold their shape better than brown ones
• Soak briefly for faster cooking – A 1-hour soak helps tenderize without mushiness
• Don’t overcook – You want the lentils tender, not falling apart
• Make vinaigrette separately – Keeps the flavors bright and well-balanced
• Use homemade broth – Enhances the dish’s depth of flavor
• Season after cooking – Salt can toughen lentils if added too early
• Let it sit before serving – It tastes even better after 10 minutes of rest

Creative Variations of Ina Garten Warm French Lentils

• Add crispy pancetta or bacon – Adds a smoky, meaty boost
• Top with crumbled feta or goat cheese – Adds creaminess and tang
• Stir in sautéed mushrooms – Deepens the umami flavor
• Use balsamic instead of red wine vinegar – For a richer finish
• Include sun-dried tomatoes – Adds a tangy, chewy contrast
• Serve cold as a salad – It’s great chilled for summer
• Swap broth for wine – Use part dry white wine for more complexity

Storage Guidelines for Ina Garten Warm French Lentils

• Refrigerator: Store in an airtight container for up to 4–5 days
• Freezer: Keeps well for up to 2 months; thaw overnight in the fridge
• Best stored without vinaigrette if freezing to maintain texture
• Reheat with a splash of broth to loosen the texture after chilling

Reheating Tips for Ina Garten Warm French Lentils

• Stovetop: Warm in a skillet over medium heat with a bit of broth or olive oil
• Microwave: Heat in a covered dish at 60–90 seconds, stirring halfway
• From frozen: Thaw completely before reheating to avoid a mushy texture

Nutritional Value (per serving)

• Calories: 220
• Protein: 14g
• Carbohydrates: 28g
• Fiber: 10g
• Fat: 7g
• Sodium: 340mg
• Sugar: 3g

FAQs

Do I need to soak French lentils before cooking?

No, soaking is not required for French green lentils. They cook relatively quickly and hold their shape well without soaking, making them ideal for warm salads and side dishes.

How do I make Ina Garten’s lentils more flavorful?

Use a good-quality vegetable or chicken broth instead of water. Also, finish the dish with her mustard vinaigrette—it brings brightness and depth to the earthy lentils.

Can I make warm French lentils ahead of time?

Yes. This dish holds up well when made in advance. Prepare fully, then reheat gently with a splash of broth to maintain moisture and texture.

What kind of lentils does Ina Garten use for this recipe?

Ina uses French green lentils, also known as lentilles du Puy. They are small, firm, and ideal for salads or warm dishes because they don’t fall apart during cooking.

Final Words

This Ina Garten Warm French Lentils recipe is more than just a side—it’s a cozy, flavorful dish that can easily shine as a main. With rich texture, herbal aroma, and a zesty vinaigrette, it’s the kind of meal that warms you from the inside out.

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