French Lentils With Garlic and Thyme

Name: French Lentils With Garlic and Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 tablespoons Olive Oil; 1 Onion; 2 cloves Garlic; 1 Carrots; 2 1/4 cups French Lentils; 1 teaspoon Thyme; 3 Bay Leaf; 1 tablespoon Salt; 2 sticks Celery

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Serves 6 845 kcal per serving Prep 10 min Cook 30 min

Ingredients

3 tablespoons Olive Oil
1 Onion
2 cloves Garlic
1 Carrots
2 1/4 cups French Lentils
1 teaspoon Thyme
3 Bay Leaf
1 tablespoon Salt
2 sticks Celery

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, celery and garlic and cook, stirring regularly, for 5–10 minutes until the vegetables are softened but not coloured.
Pour in the water, add the French lentils, thyme, bay leaves and salt, and stir well. Bring to a rolling boil, then reduce the heat to a brisk simmer.
Cook the lentils for 20–25 minutes, until tender but still holding their shape and most of the liquid has been absorbed. Drain off any excess liquid if needed.
Serve immediately, or allow to cool and reheat later. For a deeper flavour, replace part of the water with chicken stock, reducing the total liquid by the same amount.

Tips

Use ‘Lentilles Vertes du Puy’ if possible; they hold their shape much better than brown or red lentils during cooking.
Do not salt the water until the lentils are nearly tender, as salt can toughen the skins and lengthen the cooking time.
A splash of red wine vinegar or lemon juice at the end is essential to brighten the earthy flavors.

Variations

Bacon Lentils: Sauté diced lardons or pancetta with the onions for a smoky, meaty version.
Root Veg Mix: Add finely diced carrots and celery (mirepoix) for extra sweetness and texture.