French lentils simmered with garlic, thyme and bay into a tender, savoury side. Earthy and versatile — lovely warm, or made ahead and reheated.
These French lentils with garlic and thyme are simple, savoury and endlessly useful — earthy Puy-style lentils simmered with aromatic vegetables and herbs until tender but still holding their shape. They make a wonderful side, a base for a grain bowl, or a light main with a poached egg on top. Humble, healthy and full of flavour, they're a kitchen staple worth knowing.
Prep 10 min
Cook 30 min
Total 40 min
Easy
- 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
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Preparation
- Place a large saucepan over medium heat and add the oil. When hot, add the chopped onion, garlic, carrot and celery and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, the lentils, thyme, bay leaves and salt. Bring to the boil, then reduce to a fast simmer.
- Simmer until the lentils are tender and have absorbed most of the water, 20 to 25 minutes, draining off any excess if needed. Serve immediately, or cool and reheat later.
- For a fuller taste, use some chicken stock in place of an equal amount of the water.
Tips from the ZestyPlate Kitchen
- Use French green or Puy lentils — they hold their shape and have an earthy flavour, unlike softer split lentils.
- Sauté the vegetables first to build a savoury base before the lentils go in.
- Salt towards the end; salting too early can keep the lentils from softening.
- Swap some of the water for stock for a richer, more savoury result.
Frequently Asked Questions
No — French lentils cook in 20 to 25 minutes without soaking. Just rinse them first and check for any small stones.
They keep their firm, distinct texture and don't turn to mush, which makes them ideal for salads and sides where you want some bite.
Yes — they keep well for several days in the fridge and reheat beautifully. The flavour even improves overnight.
They're lovely under roasted fish or sausages, alongside roast vegetables, or topped with a poached egg for a simple meal.
