Red Lentils with Garlic and Thyme | Nigella Lawson

A bag of organic red lentils has been residing in the pantry for quite a while. You can’t really ignore it because of its bright color. This recipe is a casual, yet flavorful way, to get a lentil side dish on the table. Nigella Lawson’s original recipe uses French lentil. But the cooking method is the same for green and red lentils alike. I vary the ingredients, substituting with what I have on hand. In the end, the flavor of lentil remains front and center. Since there are two and one quarter cups of lentils, it’s very lentil centric no matter what.

This is a classic French way to cook lentils, and quite simple. Invariably, vegetable mirepoix and bouquet garni are the foundational building blocks. Keep in mind that the size of mirepoix varies depending on the total cooking time. In this case, I chop them up in small cubes. Aromatics are sautéed and then simmered with the lentils, for 20 to 25 minutes, or until the lentils are tender and still have a bite. Do you notice that it is the same process to make a soup base as well as most stews in a French kitchen?

To speed things up, I use shallots and leek instead of onion. In addition to the carrot, I add one parsnip since a little sweetness from the parsnip is welcoming. For the rest, I follow the recipe closely with the quintessential herbs of bay leaves and thyme.

Without a lot of fuss, the red lentil takes less than a half hour to cook from start to finish. I put heaps of lentil on a plate and top it with a fillet of cod. It feels casual, not humble as you’d imagine for a lentil dish, yet I can see this served in a French bistro. It’s so easy; we should make it happen in our kitchens more often. I can’t help but feeling a sense of achieving something tasty and healthful.

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French Lentils with Garlic and Thyme | Nigella Lawson

By Nigella Lawson – Serves: 4-6

This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes.

Ingredients

• 3 tablespoons olive or vegetable oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 2¼ cups French lentils
• 1 teaspoon dried or fresh thyme
• 3 bay leaves
• 1 tablespoon kosher salt

Instructions

1

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.

2

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, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.