Lentils du Puy
French green lentils, carrot and celery and thyme and sherry-vinegar finish.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The vinegar and mustard at the end is what makes these taste French instead of just lentil-y. Don't skip it - it's the difference between a meditative weeknight bowl and 'pile of beans'.
Ingredients
Everything below makes 4 servings.
- 1½ cupsFrench green lentils (lentilles du Puy)rinsed and picked over
- 1 mediumyellow onionsmall dice
- 2 mediumcarrotsmall dice
- 2celery stalkssmall dice
- 3garlic clovesminced
- 4fresh thyme sprigs
- 1bay leaf
- 4 cupsvegetable stock
- 1 tspdijon mustard
- 1 tbspsherry vinegar
- 2 tbspunsalted butter
- 2 tbspolive oil
- ¼ cupfresh flat-leaf parsleychopped
- 1¼ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 360calories
- 18gprotein
- 48gcarbs
- 10gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse 1½ cups Puy lentils in a sieve; pick out any pebbles.
- Small-dice the onion, carrot, and celery (mirepoix). Mince 3 garlic cloves.
- Chop a small handful of parsley.
Soften mirepoix
Heat olive oil in a large saucepan over medium. Add onion, carrot, and celery with a pinch of salt; cook 6-7 min, stirring occasionally, until softened but not browned. Add garlic and cook 1 min more until fragrant.
8 min · hands onSimmer lentils
Add lentils, thyme sprigs, bay leaf, and 1 tsp salt. Pour in vegetable stock and bring to a boil. Reduce to a gentle simmer, partially cover, and cook 25-30 min until the lentils are tender but still hold their shape - they should have a little bite, not be mushy.
28 min · hands offBrighten and finish
Fish out the thyme stems and bay leaf. Stir in dijon mustard, sherry vinegar, and butter - the butter melts in and pulls everything together. Taste; adjust salt and add a few grinds of pepper. If too thick, splash in more stock.
2 min · hands onPlate
Spoon into bowls. Scatter parsley over the top. Drizzle a little good olive oil if you like. Eat with crusty bread, or use as a bed for salmon, roast chicken, or a poached egg.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Render 4 oz diced bacon in the pan first; cook lentils in the rendered fat. Note: removes halal tag. Adds about 5 minutes.
Same technique as bacon - render 3 oz diced pancetta first. Note: removes halal tag. Adds about 5 minutes.
Dice 6 oz smoked tofu, sear in olive oil 4 min until edges crisp, add to lentils at the finish. Adds about 5 minutes.
Poach an egg per bowl during the final simmer - runny yolk is the whole point. Adds about 5 minutes.
What keeps
Lentils du Puy hold their shape beautifully - they reheat like champs and taste even better day 2 as the vinegar and herbs settle in. Keep 5 days in the fridge, freeze 2 months.
Reheat with a splash of stock to loosen.
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