French Lentils With Garlic and Thyme
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9 Ingredients
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40 min total
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Serves Serves 4 to 6
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Easy
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France
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
French lentils simmered with garlic, thyme and bay into a tender, savoury side. Earthy and useful, good warm or made ahead and reheated.
French lentils with garlic and thyme is the kind of thing worth keeping in your back pocket: earthy Puy-style lentils simmered with onion, carrot, celery and herbs until tender but still holding their shape. They sit happily as a side, form the base of a grain bowl, or become a light supper under a poached egg. Cheap, good for you, and quietly savoury.
Jump to recipe
Prep 10 min
Cook 30 min
Total 40 min
Easy
Scale:
- 3 tablespoons Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 Carrots
- 2 1/4 cups French Lentils
- 1 teaspoon Thyme
- 3 Bay Leaf
- 1 tablespoon Salt
- 2 sticks Celery
Tags:
Pulse
Preparation
- Set a large saucepan over medium heat and add the oil. Once hot, add the chopped onion, garlic, carrot and celery and cook until softened, 5 to 10 minutes.
- Add 6 cups water, the lentils, thyme, bay leaves and salt. Bring to the boil, then drop to a brisk simmer.
- Simmer until the lentils are tender and have taken up most of the water, 20 to 25 minutes, draining off any excess if there is some. Serve straight away, or cool and reheat another day.
- For a richer result, swap some of the water for an equal amount of chicken stock.
Tips from the ZestyPlate Kitchen
- Reach for French green or Puy lentils. They keep their shape and have a proper earthy taste, where softer split lentils would collapse.
- Cook the vegetables off first to build a savoury foundation before the lentils join them.
- Hold the salt back until near the end; salting too soon can stop the lentils from softening.
- Trade some of the water for stock if you want a deeper, more savoury pot.
Frequently Asked Questions
No. French lentils cook through in 20 to 25 minutes with no soaking. Just rinse them and pick out any small stones.
They hold a firm, distinct bite and won't turn to mush, which is exactly what you want in salads and sides.
Easily. They keep for several days in the fridge and reheat well, and the flavour actually deepens overnight.
Lovely spooned under roast fish or sausages, served beside roast vegetables, or topped with a poached egg for an easy meal.
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