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French Green Lentils

February 21, 2012

Ahhh… the memory of sitting outside a little Paris bistro enjoying a piece of roasted salmon perfectly situated atop a heaping serving of lovely French green lentils.

Wait a minute – I was only in Paris once and I don’t remember eating that. No matter – I’m sure it’s someone else’s memory. Let’s just share it. You know, like a universal subconscious thing.

Lentils and playmates

In any case, French green lentils make a terrific side. They’re a bit nuttier than brown lentils and have wonderful flavor. These lentils don’t tend to fall apart when cooked and take a few more minutes to become tender (about 5). Make some of these sentimental lentils soon.

Use a mix of broth and water for a flavorful cooking liquid

Prep Squad

Ready, set, saute!

Ooh... you smell nice

Don’t wait for a Valentine’s Day. Create meals with love and express your love any day.

Lentils join their playmates

French Green Lentils


1 c. French green lentils (ok, you can use brown lentils if you can’t find these, follow package directions for ratio of beans to liquid and cooking times)
2 c. broth (veggie or chicken)
2 c. water
1 bay leaf (or 2 small)
1/2 t. dried thyme
2 T. olive oil
1 large carrot (or 2 medium), finely diced
1/2 large onion,  finely diced
1 clove garlic, minced
salt & pepper to taste


Rinse and pick through lentils (who knows – a little pebble might have sneaked through lentil customs). Combine with water, broth, bay leaf and thyme in pot. Bring to a boil, stir and reduce to a simmer. Cover with lid askew and cook for 22-26 minutes or until just tender. Stir occasionally.

While lentils are doing their thing, heat oil in a large saucepan. Add onions and carrots and saute until just tender, about 5-8 minutes. Add garlic and saute 1 more minute. Add salt and pepper. Set aside ((if lentils aren’t done yet).

When lentils are finished cooking, add to onion carrot mixture, using a slotted spoon. See how much liquid there is. Include some liquid for moistness. If you like it less soupy, leave some cooking liquid in pot. This is a personal preference call – Hello? Can I please speak with Personal Preference?

Serving Suggestions

With brown rice

With quinoa

Stirred while warm with a vinaigrette and served as a lentil salad

As a bed for fish fillets or chicken breasts

ooh la la

This is roasted salmon fillet atop a bed of French green lentils mixed with aromatic vegetables and brown rice – served with roasted Brussels sprouts. If this doesn’t spell L-O-V-E, I don’t know what does.


From → Sides

  1. Jean permalink

    Judy, you make this look and sound so appealing, and I’ve never used green lentils. Thanks for adding to my culinary repertoire.
    Love, Jean

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