French Green Lentils Recipe
French green lentils are small and green. They take less time to cook than other lentils, and when you cook them, they don't become mushy. If you cook them in broth instead of water, they take on a much deeper flavor.
Servings: 4
Calories: 208kcal
Ingredients
- 1 cup French green lentils
- 1 whole clove
- 1 small onion
- 1 medium carrot peeled and cut in to 4-6 pieces
- 1 celery stalk trimmed and cut in 4-6 pieces
- 1 garlic clove minced
- 1 bay leaf
- 3-½ cups vegetable broth chicken broth or water can be substituted
- salt and pepper
- 1 Tablespoon Cognac or other brandy optional
- 1 shallot finely chopped, rinsed and patted dry, optional
Instructions
- Put the lentils in a strainer and rinse them under cold water.
- Look them over to make sure no rocks were missed when they were packed.
- Put the lentils in a medium saucepan and cover them with the broth.
- Press the clove into the onion and toss the onion, celery, garlic and bay leaf into the pan.
- Stir to combine.
- Bring to a boil and then reduce the heat.
- Simmer for 25-30 minutes until the lentils are tender.
- As the lentils cook, skim off the solids that rise to the top.
- Stir the lentils periodically as needed.
- Season with salt and pepper.
- Add the Cognac, stir and continue cooking for a minute or two.
- Drain the lentils.
- Remove the vegetables and bay leaf.
- Finely chop the vegetables and return them to the lentils. (I prefer to chop the veggies—except the onion—in the beginning instead of putting them in whole)
- Stir in the shallot if you are using it.
- Serve the lentils warm or at room temperature.
Nutrition
Calories: 208kcal | Carbohydrates: 36g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 574mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2569IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 4mg