Basic French Lentils Recipes

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

SIMPLE BRAISED FRENCH LENTILS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
• Add the wine. Let this cook-off, about 2 minutes.
• Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
• When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

BASIC FRENCH LENTILS

Steps:

• Pick over the lentils, removing any stones. Rinse under cold water and drain well.
• Put lentils in a saucepan. Cover with water. Bring to a boil and cook 2 minutes. Pour into strainer and rinse with cold water. Rinse saucepan as well and return lentils to pan.
• Push the clove into the onion and place onion in saucepan. Add carrot, celery, garlic, bay leaf and stock. Bring to a boil, then reduce to a simmer and cook 25-30 minutes until almost tender. Skim off any solids that rise up while cooking. Season with salt and pepper and cook an additional 5-10 minutes until fully tender. Add Cognac, if using.
• Drain the lentils (save the cooking liquid if you're planning to reheat them later). Discard the garlic, bay leaf and clove. Dice the vegetables and stir back into the lentils along with the shallot, if using.
• Serve hot or at room temperature. Store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days; reheat lentils in cooking liquid in a covered saucepan over low heat.

SIMPLE LENTILS

Steps:

• Sort lentils: Measure then spread onto a plate or cutting board. Pick out any pieces of pebbles, grains or discolored lentils.
• Rinse and drain lentils in a colander, to remove any sand or grit.
• Place lentils in a medium to large saucepan then add water, oil (to prevent foaming), and the optional bay leaf for flavor.
• Turn heat to medium-high and bring to a boil, uncovered. Turn heat to medium-low or low, cover and keep the lid slightly ajar so it won't boil over. Simmer 20 minutes for slightly firm lentils and 25-30 for soft ones. Drain off any excess water.
• Season as desired with herbs, salt, butter, or use in a recipe calling for cooked or canned lentils.

HOW TO COOK LENTILS PERFECTLY

Steps:

• Rinse the lentils in a fine mesh sieve and pick out any small stones or debris.
• Combine the lentils, bay leaves, 3 cups water and a generous pinch of salt in a large saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20-25 minutes.
• Drain the lentils, discarding the bay leaves, and season with salt and pepper to taste. Use in any recipe that calls for lentils.