French Style Puy Lentils

I have been thinking about the recipes I create which are frequently inspired by where I am in the world, and what it is that the people around me would like to eat. I usually choose to make something that is quick, yummy, and provides essential nutrients. So, I am beginning to think that I will assign some of these whole food, plant based recipes the title “Everyday Basic Recipes.”

So that’s the plan! A range of dishes that are no fuss to make and yet at the same time highly essential and nutritious in a whole food, plant based lifestyle. This French Puy Lentil dish is a perfect “basic” place to begin!

Lentils are super high in protein and, for many people, more easily digestible than beans. This recipe makes quite a lot, so it is ideal for a large family. Pop any left-overs in a jar, and it makes a perfect lunch at work or on the go as it is also good cold.

I served the lentils with small new potatoes and a big green salad. To top it all off, I made a dressing with red wine vinegar and tahini. I will add that dressing to the website soon. Or, if you would like to find a great dressing right now, simply sign up to my newsletter and you will receive a free download: Whole Food Plant Based Lifestyle, A Day of Recipes.

Ingredients

Serves: 6
Time: 1hr 15 minutes

1 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon thyme
2 bay leaves
1 good sized leek, white part only, split lengthwise, well washed, sliced
1 large carrot, quartered lengthwise and sliced into thinnish slices
12 oz, 350g French Puy lentils
4¼ cups or 1 liter water
Few splashes of white wine (optional)
Salt and freshly ground black pepper

What to do

1. Place the lentils in a sieve and rinse under running water. Set aside.

2. Heat a large pan and add the onions. Stir, now and again, to prevent burning and allow the onions to soften. Add the garlic and keep everything moving in the pan for a few minutes.

3. Add the thyme and bay leaf and continue to stir for another minute.

4. Lower the heat and add the leeks and carrots and allow them to “sweat” a little in the pan. Stir occasionally for 4 or 5 minutes.

5. Tip the lentils into the pan and add 75ml of liter of the water. Bring to a gentle simmer and cook until the lentils are soft. There should be almost no liquid in the bottom of the pan but you can add more water if necessary to prevent the lentils from sticking.

6. Before serving season with salt and pepper and, if you choose, a good splash of white wine.

7. Serve with new potatoes and a big fresh green salad with tahini dressing.