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