French Lentils

IMG_0551Served warm, this dish is tangy and satisfying.  It makes a great side kick to chicken, fish, or a hunk of crusty bread.  It would also be delicious as part of a composed salad that included grilled vegetables, feta cheese and greens. Lentils are a legume, low in fat and high in fiber.  The dark green French lentils called for in this recipe, commonly called “Le Puy” lentils, take a little longer to cook than other varieties, but they hold their shape well in this dish, this stew and this delicious side dish. I use milder brown lentils for this soup. Enjoy!


Yield: 4 side servings


  • 1 cup French lentils
  • 4 cups vegetable stock
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon salt
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper


  1. Place the lentils and vegetable stock in a sauce pan and bring them to a boil.  Reduce the heat and allow them to simmer, uncovered, for about 20 minutes, until they are almost tender.  Drain.
  2. In a small bowl, which together the olive oil, mustard, vinegar, salt, garlic and pepper.
  3. Toss the warm lentils with the dressing and allow them to sit for about 10 minutes.  Taste for seasoning and add salt/pepper to taste.  Best served warm.


Adapted from an Ina Garten recipe




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