Warm French Lentils

Warm French Lentils

Warm French Lentils are made in my home at least 2 times a month throughout the year. We absolutely love the flavor and this dish is often a favorite with our friends and family. It pairs perfectly with a fresh garden salad and warm crusty bread drizzled with fresh olive oil. I will walk you through each step, so you can make this amazing dish at home for your friends and family!

This is a great recipe for those practicing meatless Monday, for the vegetarians and vegans as well.

Ok, you want to start with some good Extra Virgin Olive Oil over low to medium heat. While warming, prepare carrots, leeks and garlic.

Next add your onion, carrots and leeks.

Allow the vegetables to cook down for approximately 8-10 minutes or until soft.

Add garlic and 1/2 cup of white wine

Add your Lentils and vegetable broth

While the lentils are cooking, prepare your dijon vinaigrette . Combine red wine vinegar, olive oil, dijon and salt/pepper

Add Dijon Vinaigrette to lentils, serve the dish warm with fresh bread. We like to toast warm pieces of bread drizzled in olive oil. This dish is AMAZING. I hope you enjoy.

As mentioned before, I love to serve this dish with chunky pieces of fresh bread that have been drizzled with olive oil and warmed in the oven. See my white wine mussels recipe for a look at the bread.

This is such a great dish to share with family and friends. I like to serve the warm lentils in individual bowls. It pairs well with a garden fresh salad, crisp white wines or a smooth Bordeaux wine.

See the picture below for a look at all the ingredients used for this dish. I love the color of the rainbow carrots and the smell of the white wine when poured over the hot vegetables!

Have you tried the dish? Have questions? Comment below?

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Warm French Lentils

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Rating: 5
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Course

Brunch, Dinner, Lunch, Main Dish

Cuisine

French

Servings

MetricUS Imperial

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 4-6 Rainbow Carrots I prefer organic
• 1 Trimmed Leek Be sure to clean. I cut the leeks in about 1/4 rounds and then wash thoroughly before cooking
• 1 Large Onion Red or White
• 4 Cloves garlic
• 1 Cup Green Lentils
• .5 Cup Dry White Wine
• 4 Cups Vegetable Broth or Stock

Dijon Vinaigrette

• 2 Tablespoons Red Wine Vinegar
• 4 Tablespoons Dijon use good quality dijon
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Pinch Salt
• 1 Pinch Black pepper

Course Brunch, Dinner, Lunch, Main Dish Cuisine French Servings MetricUS Imperial Ingredients 2 Tablespoons Extra Virgin Olive Oil 4-6 Rainbow Carrots I prefer organic 1 Trimmed Leek Be sure to clean. I cut the leeks in about 1/4 rounds and then wash thoroughly before cooking 1 Large Onion Red or White 4 Cloves garlic 1 Cup Green Lentils .5 Cup Dry White Wine 4 Cups Vegetable Broth or Stock Dijon Vinaigrette 2 Tablespoons Red Wine Vinegar 4 Tablespoons Dijon use good quality dijon 4 Tablespoons Extra Virgin Olive Oil 1 Pinch Salt 1 Pinch Black pepper

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Ok, you want to start with some good Extra Virgin Olive Oil over low to medium heat. While warming, prepare carrots, leeks and garlic. 

   
2. Next add your onion, carrots, leeks and garlic.

   
3. Allow the vegetables to cook down for 8-10 minutes. They should be soft

   
4. Add Garlic and 1/2 cup of white wine

   
5. Add your Lentils and vegetable broth

   
6. Cook covered for 20 minutes and uncovered for 20 minutes

   
7. While the lentils are cooking, prepare your dijon sauce. Combine red wine vinegar, olive oil, dijon and salt/pepper

   
8. Add Dijon Vinaigrette to lentils, serve the dish warm with fresh bread. We like to toast warm pieces of bread drizzled in olive oil

   
9. Enjoy!