French Lentils With Garlic and Thyme

This is very close to how I prepare lentils, too, though I take a somewhat lazier approach. I buy pre-diced frozen mirepoix (which adds celery) at one of my local grocers. I usually slice garlic rather than finely mince. And nearly always, when I use fresh thyme, I simply toss in large sprigs that I later extract with the bay leaves. Some water often gets swapped out in favor of chicken or vegetable stock and/or a bit of white wine, and some fresh parsley and lemon finishes it off.

Simmered in chicken broth until creamy. Added chopped mushrooms. Served with grilled lamb chops. Heavenly combination, accompanied with good pinot noir or cores du rhone.

Turn cold left-overs into a salad by adding olive oil, vinegar, snipped chives and crumbled demi-sec goat cheese. Serve with cherry tomatoes.

This is the best lentils. Using food processor for aromatics is a must. Do not over cook- they should have some tooth. Great with chicken sausage. Room temperature with feta for lunch was Yummy. Very versatile. I halved the recipe and it's enough for 6

This is a great and simple method, however I have to believe that the Tablespoon of salt is a typo- that much makes these lentils very salty. A teaspoon is more to our taste. Celery is a good addition.

Hey guys--these are NOT your usual supermkt lentils, so if you're looking for creaminess, lentil soup, or some variation on Indian dhal, save your $$! The whole point of Le Puys = that they don't break down but keep their texture & "toothsomeness," making them ideal for recipes like this.
Incidentally, many similar recipes call for about a tablespoon of Cognac or Armagnac in the cooking liquid. And they work well served at rm. temp or cold (if you must).

I start with olive oil and pancetta, then finely chopped leeks and carrot, next fresh sage leaves, add the lentils and coat well with with the cooking fat, add boiling vegetable broth and double concentrated tomato paste, cover and simmer

Love this easy, beautiful dish! Everyone has such great elegant ideas in the comments on NYTCooking recipes. I went a simpler route. Needed a quick no fuss (but not lightning fast) dinner. Made these lentils to the T, then for dinner I toasted some Seeduction bread (Whole Foods. Buy it! You won’t regret it!), slathered with Dijon mustard, topped with 1/4 c of the cooked lentils, then a fried egg on top with some parm/salt/pepper. Utterly divine and simple as could be.

This was delicious. It tasted like France. I served them over fresh baby spinach which wilted from the warm lentils. We also had grilled salmon. For lunch the next day the whole combination, spinach, lentils and salmon made for a great salad.
I thought it was a tiny bit salty so will reduce next time. I doubled the carrots and would do that again.

Le Puy lentils taste wonderful and hold their shape well. The leftovers, served cold and dressed with a vinaigrette make for a wonderful salad.

Oh my goodness this is delicious! I followed the recipe to the letter, almost, deglazing the pan after the onions, carrot and garlic with a splash of white wine. Served with morrocan spice courgettes and potatoes and with a green vegetable and it was extremely good.
Can't wait to make it again, it will be a great accompaniment to roast pork, grilled fish or a spicy chicken dish.

These came out well, and I served them as suggested with the cod wrapped in prosciutto. But next time, I'll scale back this recipe. Six people? I had enough lentils to feed a mid-size army on the march.

This is how I cook my lentils for a soup (more water), but I also add chopped celery together with the carrots and then some dried mint and savory instead of the bay leaves.

The addition of a mustard vinaigrette and some chopped parsley transforms this into a delightful first course.

Only two of us in the house, so I make half the recipe using 1 cup of lentils. I substitute chicken or vegetable broth for half the water. I also add red wine vinegar to taste (teaspoon at a time) at the end.