Ingredients for Basic French Lentils
- 1 cup Le Puy lentils
- 2 garlic cloves
- 1 medium yellow onion
- 1 medium carrot
- 1 celery stalk
- 2 garlic cloves
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon cognac (optional)
- 1 shallot (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
- 4 cups vegetable stock (optional, as alternative to chicken broth)
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How to Make Basic French Lentils
- Rinse 1 cup of Le Puy lentils under cold water and pick out any small stones or debris.
- Place lentils in a medium saucepan. Add 4 cups of vegetable or chicken stock.
- 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.
- 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.
- 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.
- Continue to simmer for another 5-10 minutes, or until lentils are completely tender. Skim off any foam that rises to the surface.
- Season generously with salt and freshly ground black pepper.
- Stir in 1 tablespoon of cognac (optional).
- Remove from heat and discard the onion, garlic, and bay leaf.
- If using, finely dice 1 shallot and stir it into the lentils.
- Serve hot or at room temperature. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
12g
Fat
1g
Carbs
4g
