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Ina Garten Warm French Lentils Recipe

Ina Garten 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.

Ingredients

Scale
  • 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

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.