French Lentils with Veggies
- 1½ cups beluga lentils, pebbles removed
- 2 carrots, cut into ¼-inch cubes
- 2 small leeks, thoroughly rinsed and cut into ¼-inch pieces
- 1 small red onion, minced
- 3 sprigs fresh thyme
- ¼ teaspoon red pepper flakes
- ½ cup olive oil, divided
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- ½ cup chopped flat-leaf parsley
- salt and freshly ground black pepper to taste
- Put lentils in a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 30 minutes.
- While the lentils simmer, heat ¼ cup olive oil in a large saute pan over medium-low heat. Cook carrots, leeks onion, thyme, and red pepper flakes in oil until lightly golden and translucent while retaining a bit of crunch, about 20 minutes. Turn off heat and allow vegetables to rest while lentils finish.
- Drain water from lentils. Stir lentils, ¼ cup olive oil, the vinegar, and kosher salt with the mirepoix in the saute pan; season with pepper.
- Stir parsley through the lentils just before serving.
This recipe loosely interprets mirepoix, the flavor-building blend of diced vegetables that is a basis for many great recipes. Feel free to use other crunchy aromatic vegetables such as fennel, celery root, or parsnips. You can't go wrong! You also can use other soft herbs such as chives or tarragon in place of or with the parsley.
What others are saying
Katie Hason says:
I found french lentils at my local natural food store and was super excited to try them in this recipe. The were incredibly flavorful and paired well with grilled salmon. It's the perfect post-workout dinner.
Jessica Scott says:
I made this french lentils with mirepoix and served them over a bed of greens. They were a nice addition to my salad and much more flavorful than I expected. I bet they also taste great over fish, I can't wait to try that next.