📝 About This Recipe
Transport your senses to a classic Parisian bistro with this elegant dish featuring Lentilles du Puy, the 'caviar' of the legume world. These tiny, slate-colored lentils are simmered with a traditional mirepoix of carrots, celery, and onions, resulting in a sophisticated side dish that holds its shape and offers a delightful peppery bite. Infused with fresh thyme and finished with a bright splash of red wine vinegar, it is a masterclass in balancing earthy, savory, and acidic flavors.
🥗 Ingredients
The Lentils
- 1 1/2 cups French Green Lentils (Puy) (rinsed and picked over for stones)
- 4 cups Chicken or Vegetable Stock (low-sodium preferred)
- 1 cup Water (as needed for consistency)
The Mirepoix and Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4-inch dice)
- 2 pieces Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried or fresh)
Seasoning and Garnish
- 1-2 tablespoons Red Wine Vinegar (to taste)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Dijon Mustard (optional, for a creamy finish)
👨🍳 Instructions
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1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Carefully pick through them to remove any small stones or debris.
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2
In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium heat until the butter is foamy.
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3
Add the diced onion, carrots, and celery (the mirepoix). Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the rinsed lentils to the pot and stir to coat them in the fat and vegetable juices for about 1 minute.
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6
Pour in the stock and the water. Add the thyme sprigs and the bay leaf. Do not add salt yet, as this can toughen the lentil skins.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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8
Simmer gently for 25-30 minutes. Start checking for doneness at 20 minutes; you want them tender but with a slight 'al dente' bite.
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9
Once the lentils are cooked, remove the pot from the heat. If there is excessive liquid, you can drain some off, but a little moisture keeps them luscious.
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10
Discard the thyme sprigs and the bay leaf.
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11
Stir in the kosher salt, black pepper, and the red wine vinegar. The acid from the vinegar is crucial to brighten the earthy flavors.
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12
For extra depth, stir in the optional teaspoon of Dijon mustard and the freshly chopped parsley.
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13
Taste and adjust seasoning with more salt or vinegar if needed. Serve warm or at room temperature.
💡 Chef's Tips
Always use French Green Lentils (Puy) for this recipe; regular brown or red lentils will turn to mush and lose the signature texture. Wait to salt the lentils until they are fully cooked to ensure they become perfectly tender. If the lentils look dry before they are finished cooking, add an extra splash of warm water or stock. For a vegan version, simply omit the butter and use all olive oil and vegetable stock. This dish tastes even better the next day as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Pair with a pan-seared salmon fillet or roasted cod for a healthy, protein-packed meal. Serve alongside a classic roast chicken with crispy skin. Top with a poached egg and a drizzle of truffle oil for a luxurious vegetarian main course. Enjoy with a glass of crisp Sauvignon Blanc or a light-bodied Pinot Noir. Serve as a base for grilled sausages like Merguez or Toulouse.