Best 2 Warm French Lentils Recipes

Lentils, a nutritious and versatile legume, take center stage in this culinary journey through comforting and flavorful French lentil recipes. From the classic Warm French Lentils, a hearty and rustic dish perfect for chilly evenings, to the vibrant Lentil Salad with Roasted Vegetables, a delightful medley of colors and textures, each recipe showcases the versatility of lentils. Discover the rich and smoky flavors of Slow Cooker Lentils with Bacon, the creamy indulgence of Creamy French Lentils with Mushrooms, and the zesty kick of Spicy Moroccan Lentils. Whether you prefer a quick and easy weeknight meal or an impressive dish for special occasions, these recipes offer a diverse range of options to suit every taste and preference.

Check out the recipes below so you can choose the best recipe for yourself!

WARM FRENCH LENTILS

Warm French Lentils image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

WARM FRENCH LENTILS

WARM FRENCH LENTILS image

Categories Bean

Yield 4-6

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch-diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter. Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add. Read more at: http://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe/index.html?oc=linkback

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
Use good-quality lentils: The type of lentils you use will make a big difference in the final dish. Look for lentils that are plump and free of debris.
Rinse the lentils before cooking: This will help to remove any dirt or debris that may be on the lentils.
Use a flavorful broth: The broth you use will add a lot of flavor to the lentils. Choose a broth that you enjoy the taste of.
Season the lentils well: Don't be afraid to add salt, pepper, and other seasonings to the lentils. This will help to bring out the flavor of the lentils.
Cook the lentils until they are tender but still hold their shape: Overcooked lentils will be mushy and bland. Undercooked lentils will be hard and chewy.
Serve the lentils with your favorite toppings: Some popular toppings for lentils include bacon, sausage, cheese, and sour cream.

Conclusion:

Warm French lentils are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great source of protein, fiber, and other nutrients. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a healthy and satisfying meal, give warm French lentils a try!