French Lentils With Garlic and Thyme

By Nigella Lawson

French Lentils With Garlic and Thyme
Michael Kraus for The New York Times
Total Time
40 minutes
Rating
5(2,548)
Comments
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This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

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Ingredients

Yield:6 servings
  • 3tablespoons olive or vegetable oil
  • 1onion, peeled and finely chopped
  • 2cloves garlic, peeled and finely chopped
  • 1carrot, peeled and finely chopped
  • 2¼cups French lentils
  • 1teaspoon dried or fresh thyme
  • 3bay leaves
  • 1tablespoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

330 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 18 grams protein; 259 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.

  2. Step 2

    Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.

  3. Step 3

    Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Ratings

5 out of 5
2,548 user ratings
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Comments

Eric Rodgers

This is very close to how I prepare lentils, too, though I take a somewhat lazier approach. I buy pre-diced frozen mirepoix (which adds celery) at one of my local grocers. I usually slice garlic rather than finely mince. And nearly always, when I use fresh thyme, I simply toss in large sprigs that I later extract with the bay leaves. Some water often gets swapped out in favor of chicken or vegetable stock and/or a bit of white wine, and some fresh parsley and lemon finishes it off.

Bill Ahlstrom

Simmered in chicken broth until creamy. Added chopped mushrooms. Served with grilled lamb chops. Heavenly combination, accompanied with good pinot noir or cores du rhone.

Expat Steve in France

Turn cold left-overs into a salad by adding olive oil, vinegar, snipped chives and crumbled demi-sec goat cheese. Serve with cherry tomatoes.

John M

Took longer than 25 minutes to cook the lentils. More like 45–50 mins.

Kathy

The ratio of dry to fresh herbs is 1 tsp. dried to 1 tbs. fresh. They should call that out in the recipe as it is confusing as noted (1 tsp. of either). Good recipe. I added a little more garlic and 1 cup of chicken stock for some extra body. Needed the extra moisture as well since I live in altitude and the cooking time increases.

Andrés Pascoe

Nice, conforting, easy. Could use some extra punch, like pepperoncino. But it works.

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