French Lentils

This is one of my favorite vegetarian dinners (or a hearty side dish). When Ina cooks the lentils, she sticks the onion with 6 whole cloves and also includes a turnip that she cuts in half. I never have whole cloves or turnips on hand, so I make it without them. It tastes just as delicious as when I make it her way. Yum!

Warm French Lentils
Adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

2 tablespoons plus ¼ cup olive oil
1 leek, white and light green parts only, sliced ¼ inch thick
2 carrots, scrubbed or peeled and ¼ inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and sliced in half
1 tablespoon butter
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ tablespoon kosher salt (to taste)
1 teaspoon black pepper

Heat the 2 tablespoons of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.

Place the lentils, 4 cups of water, and the onion in a large saucepan and bring to a boil. Lower the heat, add the leek and carrots, and simmer uncovered for 20 minutes or until the lentils are almost tender. Remove and discard the onion and drain the lentils. Place them in a medium bowl and add the butter.

Meanwhile, whisk together the ¼ cup olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you will want to add.

Bulgur-Lentil Pilaf

I have been experimenting with various whole grains, including bulger. This was actually very yummy! It helps that I love lentils. This recipe can easily be adapted to whatever you like or have on hand. Serve it as a side dish or a meal.

Bulgur-Lentil Pilaf
Adapted from So Easy by Ellie Krieger

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
Olive oil
1 small red onion or scallions, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
½ - 1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Variation: You can also make this with ¼ cup sliced almonds instead of the yellow pepper and with parsley and basil instead of mint and cilantro.

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in herbs, almonds (if using), lemon juice, salt and pepper and toss to incorporate.

4 servings