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    Home > Main meals

    French-style lentils

    Published: 26 Jul 2020 · Modified: 29 Jan 2021 · By Amber · 6 Comments

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    A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.

    Sometimes simple does it. These French-style lentils use just a few ingredients to create a flavourful and nutritious plant-based meal that's easy on the pocket.

    A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.
    French-style lentils, an easy meal that's vegan and gluten free.

    As a long-time lentil lover, I'm often surprised by how many people don't eat them. A lot of people I talk to seem to regard lentils with a bit of suspicion and scepticism as a highly stereotypical vegetarian food. I think that attitude is seriously misplaced, and we should all eat more of them.

    Why should we eat lentils?

    Lentils are cheap and highly nutritious - they're high in protein and fibre, low in calories, and a good source of other nutrients too (Source: Healthline).

    Lentils are really versatile - they don't need soaking like other legumes, making them quick and easy to cook, and with varying herbs and spices they can take you from Marseilles to Mumbai.

    Lentils are cheap - consider that you could probably feed a whole family a lentil-based meal for under $5.

    Lentils (and pulses in general) are sustainable - they're a low carbon source of protein and have a positive impact on soil health, contributing to food stability in developing nations. (Source: International Year of Pulses).

    French green lentils.

    An easy lentil recipe to get you started

    I use lentils in all sorts of things - salads, bolognese sauce, loaf, pie and one of my favourites - with eggplant. But one of the first lentil recipes I learned, and have made countless times, is this very simple recipe for French green lentils (or puy lentils) which stay firm when cooked and have a robust, earthy flavour.

    This lentil dish starts with a traditional mirepoix base of onion, carrot and celery. Garlic, rosemary, puy lentils, vegetable stock and bay leaves are added, then simmered until the lentils are tender.

    The end result is a savoury, warming pot of tender lentils that are wet but not soupy - perfect served with roast vegetables, a hunk of sourdough or our family favourite - mashed potatoes.

    Think of this as the perfect starter recipe to get comfortable with lentils.

    Get the recipe

    A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.

    French-style lentils

    These French-style lentils use just a few ingredients to create a flavourful and nutritious plant-based meal that's easy on the pocket.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 10 minutes minutes
    Cook time: 25 minutes minutes
    Total time: 35 minutes minutes
    Course: Main Course, Main meals, Soups and stews
    Cuisine: French, Gluten free, Vegan
    Servings: 4
    Calories: 234kcal
    Author: Quite Good Food

    INGREDIENTS

    • 1 tablespoon olive oil
    • 1 onion finely chopped
    • 2 cloves garlic crushed
    • 3 sticks celery finely chopped
    • 1 large carrot finely chopped
    • 1 sprig fresh rosemary finely chopped (about 2 tbsp)
    • 1 cup puy or green lentils (dry/uncooked)
    • 1 litre vegetable stock
    • 2 bay leaves
    • Salt and pepper

    INSTRUCTIONS

    • Heat olive oil in a deep saucepan. Add onion, celery and carrot. Cook over medium heat for 5-10 minutes until everything is tender and starting to colour. Add garlic and rosemary and cook for another few minutes until fragrant.
    • Add lentils, vegetable stock and bay leaves. Simmer over a low heat for about 20-25 minutes, until the lentils are tender but still holding their shape. Keep an eye on them during cooking, stirring occasionally, and add a little more water if necessary to prevent the lentils from drying out or sticking to the pan. You want to end up with lentils and vegetables that are tender, with a little liquid surrounding them - but you don't want soup.
    • Discard bay leaves before serving. Adjust seasoning with salt and pepper to your taste.

    RECIPE NOTES

    • If you're a spice lover, try adding a pinch or two of chilli flakes. 
    • Recipe first published on 24 June 2015. Updated and republished on 26 July 2020. 

    NUTRITION INFORMATION

    Calories: 234kcal | Carbohydrates: 34g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 167mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2682IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 4mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

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    1. Olga

      March 08, 2022 at 1:56 pm

      4 stars
      It doesn't say to cook lentils with covered lid or not. I covered it, and ended to cook my lentils for an hour, instead 25 min. Even than, they came out too liquid. Next time I will try to cook them with open lid, or put less water. Also, it doesn't say how much salt should be used. I understand, everyone use different amount of salt. But at least approximate amount should be mentioned. Other than that, lentils taste delicious.

      Reply
      • Libby Johnson

        October 29, 2023 at 10:25 am

        Hi, As a rule of thumb in cooking - when a recipe does NOT say to cover... you don't go ahead and cover?... Also, as you should always taste, taste, taste when cooking you add salt TO YOUR OWN TASTE (as the recipe does state?)

        Reply
    2. Nicky

      July 17, 2021 at 8:42 pm

      5 stars
      I love this recipe and so does my daughter, it’s become one of my statement dishes. So quick, easy and tasty.

      Reply
      • Amber

        October 16, 2021 at 1:23 pm

        Fantastic Nicky, it's such a reliable classic isn't it 🙂

        Reply
    3. aspoonfulofnature

      June 24, 2015 at 9:23 pm

      these look delicious!!

      https://aspoonfulofnature.wordpress.com/

      Reply
    4. geminibec17

      June 24, 2015 at 2:47 pm

      Delicious!

      Reply

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    A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.

    I'm Amber, an enthusiastic cook, food obsessive, mother, writer and photographer based in Hamilton, New Zealand.

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    A cast iron pot of lentils, sitting on a marble chopping board with an orange linen napkin alongside. Inside the pot there are cooked lentils with small chunks of celery and carrot, and two bay leaves sitting on top.

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    256 shares
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