Best 4 French Lentils With Garlic And Thyme Recipes

**Indulge in a Symphony of Flavors: French Lentils with Garlic and Thyme**

Embark on a culinary journey to the heart of French cuisine with our delightful recipe for French lentils with garlic and thyme. This classic dish, also known as lentilles du Puy, showcases the earthy goodness of French green lentils, expertly simmered in a flavorful broth infused with aromatic garlic and thyme. The result is a symphony of flavors that will tantalize your taste buds and leave you craving more.

Our comprehensive guide provides step-by-step instructions, making it easy for home cooks of all skill levels to recreate this bistro-style dish in their own kitchens. Discover the secrets to perfectly cooked lentils that retain their delicate texture and absorb the rich flavors of the broth. Learn how to expertly sauté garlic and thyme to release their fragrant oils, creating a base for the savory broth.

In addition to the classic French lentil recipe, we present a collection of variations that cater to diverse dietary preferences and culinary adventures. Explore a hearty vegetarian version featuring roasted vegetables, a protein-packed rendition with succulent sausage, and a lighter option using chicken broth. Each variation promises a unique taste experience that will satisfy your cravings.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the delectable flavors of French lentils with garlic and thyme.

Let's cook with our recipes!

PERFECT LENTILS

Perfect Lentils image

Lentils don't require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer -- and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it's not a good match for red and yellow lentils, which usually come split and cook faster.

Provided by Food Network Kitchen

Time 35m

Yield 3 cups

Number Of Ingredients 5

Ingredients

1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over
1/2 small onion
1 clove garlic
1 bay leaf
Kosher salt and freshly ground black pepper, optional

Steps:

Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook's Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf.
Serving Suggestion:
Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.

BRAISED LENTILS WITH GARLIC SAUSAGE

Braised Lentils With Garlic Sausage image

Provided by Melissa Clark

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 large white onion, peeled
1 celery rib, sliced
2 garlic cloves, peeled; 1 finely chopped, 1 halved
2 pounds fully cooked pork sausage such as French garlic sausage (see note), sliced 1 1/4-inch thick
1 pound French green lentils, rinsed
5 sprigs fresh thyme, tied with kitchen string
1 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper, plus additional
Red wine vinegar, to taste
2 tablespoons chopped fresh parsley
Dijon mustard, for serving

Steps:

Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 27 grams, Carbohydrate 53 grams, Fat 43 grams, Fiber 9 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 1131 milligrams, Sugar 4 grams, TransFat 0 grams

GARLICKY LENTIL SOUP

Garlicky Lentil Soup image

Categories Soup/Stew Garlic Vegetarian Quick & Easy Lentil Thyme Parsley Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 8

Ingredients

8 large garlic cloves
4 cups cold water
2/3 cup lentils (preferably French green lentils)
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 to 2 teaspoons salt
extra-virgin olive oil to taste
red-wine vinegar to taste

Steps:

Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
Serve soup drizzled with oil and vinegar.

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils with Garlic and Thyme image

Categories Vegetable

Number Of Ingredients 8

Ingredients

3 tablespoons Olive or vegetable oil
1 Onion, peeled and finely chopped
6 cloves Garlic, peeled and finely chopped
1 Carrot, peeled and finely chopped
2 1/4 cups French lentils
2 teaspoons Dried or fresh thyme
3 Bay leaves
1 tablespoons Kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and saute until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
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 to cool and reheat later.

Tips:

Use high-quality lentils: Fresh, high-quality lentils will cook more evenly and have a better texture than older, dried lentils.
Rinse the lentils before cooking: This will remove any dirt or debris from the lentils.
Use a flavorful broth: The broth you use will add a lot of flavor to the lentils, so choose a broth that you like the taste of. You can use chicken broth, vegetable broth, or even water.
Add aromatics to the pot: Aromatics, such as garlic, onion, and celery, will add a lot of flavor to the lentils. You can also add herbs, such as thyme or bay leaves.
Cook the lentils until they are tender but still hold their shape: Lentils should be cooked until they are tender but still have a slight bite to them. Overcooked lentils will be mushy.
Season the lentils to taste: Once the lentils are cooked, season them to taste with salt, pepper, and other spices.

Conclusion:

French lentils with garlic and thyme is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lentils are cooked in a flavorful broth with garlic, thyme, and other aromatics, and they are then served with a variety of sides, such as rice, bread, or salad. This dish is a great source of protein and fiber, and it is also very affordable.