📝 About This Recipe
Known as the 'caviar of lentils,' French Lentils du Puy are prized for their peppery flavor and their ability to hold their shape after cooking. This elegant side dish elevates the humble legume with a classic aromatic mirepoix, fresh garden herbs, and a bright, tangy sherry vinaigrette. It is a sophisticated, protein-rich staple of French bistro cooking that offers a satisfying earthy depth and a refined texture.
🥗 Ingredients
The Lentils
- 1 1/2 cups Lentils du Puy (French Green Lentils) (rinsed and picked over for stones)
- 4 cups Chicken or Vegetable Stock (low sodium preferred)
- 1 piece Bay Leaf (fresh or dried)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
The Aromatics
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 small Yellow Onion (finely diced)
- 1 medium Carrot (peeled and finely diced into 1/4-inch cubes)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
The Dressing and Herbs
- 2 tablespoons Sherry Vinegar (can substitute with red wine vinegar)
- 1 teaspoon Dijon Mustard (smooth variety)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Sort through them to ensure there are no small pebbles or debris.
-
2
In a large saucepan, combine the rinsed lentils, stock, bay leaf, and thyme sprigs. Do not add salt at this stage, as it can toughen the lentil skins.
-
3
Bring the liquid to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover partially, and simmer gently for 20-25 minutes.
-
4
Check the lentils at the 20-minute mark; they should be tender but still 'al dente' with a slight bite. They should not be mushy.
-
5
While the lentils simmer, heat the olive oil in a medium skillet over medium heat. Add the diced onion, carrot, and celery (the mirepoix).
-
6
Sauté the vegetables for 6-8 minutes until they are softened and the onions are translucent, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
-
7
Once the lentils are cooked, drain any excess liquid through a sieve and discard the bay leaf and thyme stems.
-
8
Transfer the warm, drained lentils into a large mixing bowl. Immediately fold in the sautéed vegetable mixture while the lentils are still hot.
-
9
In a small jar or bowl, whisk together the sherry vinegar and Dijon mustard. Slowly drizzle this over the warm lentils and toss gently to coat.
-
10
Season the mixture with kosher salt and freshly cracked black pepper. The warm lentils will absorb the seasoning and vinegar more effectively than cold ones.
-
11
Let the lentils sit for 5 minutes to allow the flavors to marry. Taste and adjust the seasoning or vinegar if needed.
-
12
Just before serving, fold in the fresh parsley and chives. This ensures the herbs remain vibrant and green rather than wilting from the heat.
💡 Chef's Tips
Always use genuine Lentils du Puy or French Green Lentils for this recipe; brown or red lentils will break down into a mash and lose the desired texture. Do not salt the cooking water; wait until the lentils are cooked to season them to ensure the skins remain tender. If you have time, make these a few hours in advance; the flavors deepen significantly as they sit at room temperature. For an extra layer of richness, stir in a small knob of cold butter or a final drizzle of walnut oil right before serving. If the lentils seem dry after sitting, add a tablespoon of the reserved cooking liquid or an extra splash of olive oil.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Pinot Noir. Serve alongside roasted salmon or pan-seared sea bass for a healthy, elegant dinner. Top with a poached egg and a sprinkle of fleur de sel for a sophisticated bistro-style brunch. Accompany with a crusty French baguette and a wedge of creamy goat cheese. Use as a base for a warm salad by adding a handful of fresh baby arugula and toasted walnuts.