French Lentils With Garlic and Thyme

By Nigella Lawson

Updated February 4, 2016

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(2,856)
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.

Featured in: AT MY TABLE; Cod That Speaks Italian

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Ingredients

Yield:6 servings

  • 3 tablespoons olive or vegetable oil

  • 1 onion, peeled and finely chopped

  • 2 cloves garlic, peeled and finely chopped

  • 1 carrot, peeled and finely chopped

  • 2 ¼ cups French lentils

  • 1 teaspoon dried or fresh thyme

  • 3 bay leaves

  • 1 tablespoon kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

49 grams carbs; 330 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 259 milligrams sodium; 18 grams protein; 3 grams sugar

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.

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Ratings

5 out of 5
2,856 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.

Sabina

Has anybody used regular green lentils?

jstcooking

I love recipes like this—they give me the confidence to riff! I wanted less quantity but more flavor, so I only used one cup of lentils and 3 cups of water/leftover turkey stock, but kept onion, garlic, and carrot quantities as written. Used tarragon in place of the thyme and bay leaf. Eyeballed the salt. Delicious!

JG

Unless you want to end up frustrated by having to dirty twice as many dishes after following the advice to use a large saucepan like I did, opt for a 5qt Dutch oven instead.

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