Basic French Lentils Recipe

Ingredients for Basic French Lentils

• 1 cup Le Puy lentils
• Clove
• 1 medium yellow onion, quartered
• 1 medium carrot, roughly chopped
• Celery Rib
• Garlic Clove
• 1 bay leaf
• Chicken Broth
• 1 tablespoon cognac (optional)
• 1 shallot, finely diced (optional)
• Freshly ground black pepper to taste

How to Make Basic French Lentils

1. Rinse 1 cup of Le Puy lentils under cold water and pick out any small stones or debris.
2. Place lentils in a medium saucepan. Add 4 cups of vegetable or chicken stock.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are almost tender.
4. While the lentils simmer, prepare the aromatics: quarter 1 medium yellow onion, roughly chop 1 medium carrot and 1 celery stalk, and smash 2 cloves of garlic.
5. After 25-30 minutes, add the quartered onion, chopped carrot, celery, and smashed garlic cloves to the saucepan along with 1 bay leaf. Stir gently to combine.
6. Continue to simmer for another 5-10 minutes, or until lentils are completely tender. Skim off any foam that rises to the surface.
7. Season generously with salt and freshly ground black pepper.
8. Stir in 1 tablespoon of cognac (optional).
9. Remove from heat and discard the onion, garlic, and bay leaf.
10. If using, finely dice 1 shallot and stir it into the lentils.
11. Serve hot or at room temperature. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.