Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Ratatouille
© 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 Ratatouille with French Lentils, the Week of August 16, 2015.
View the previous 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

Share

 

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.