French Lentils With Garlic and Thyme

This is a classic French way to cook lentils, and it’s very easy. Aromatics pulsed in a food processor are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish redolent of a Provencal feast.

Ingredients

• 1 onion, peeled and cut in two
• 2 cloves garlic, peeled
• 1 carrot, peeled and roughly chopped
• 3 tablespoons olive or vegetable oil
• 2 ¼ cups French lentils (available in specialty food markets)
• 1 teaspoon dried thyme
• 3 bay leaves
• 1 tablespoon kosher salt or 1 1/2 teaspoons table salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    328 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 18 grams protein; 582 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a food processor, combine onion, garlic and carrot. Process until finely chopped.
2. Place a large saucepan over medium heat, and add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
3. Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

40 minutes