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Lilly’s Table

 
 
Baby Greens Pasta Salad
Gazpacho
© Lillys-Table.com Photo of French Lentils
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

French Lentils

from Gazpacho with Baby Greens Pasta & French Lentils, the Week of September 29, 2013.
View the previous or next recipe for this meal.

The lightly dressed French lentils are inspired by Julia Child, as they use shallots, dijon and fresh herbs to enhance their flavor. French lentils have a slightly better integrity than the red or even brown lentils which become soft quickly. Regardless, avoid overcooking your lentils to avoid mush.

Ingredients

  • 1 cup french green lentils, dried
  • ¼ cup shallot, finely minced
  • ½ tablespoon dijon mustard
  • 2 tablespoons fresh herbs, thyme, parsley and/or sage
  • ½ cup extra-virgin olive oil
  • 2 bay leaves, optional

Serving Size: 4 People

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Preparation Instructions

Rinse the lentils, removing any debris, rocks or non-lentil pieces you may find. Place in a saucepan with twice as much water. Add the bay leaves to the lentils, if desired. Bring up to a boil. Reduce to a simmer over medium heat. Simmer for about 15-20 minutes until tender, but not becoming mushy, to the bite. Strain off any excess liquid and toss.

Meanwhile, mince up the shallot and toss with the dijon and fresh herbs. Slowly whisk in the olive oil. Season with the salt and pepper. When the lentils are done cooking fold them into the dressing. Serve hot, warm or chilled.