Description
Ina Garten’s warm French lentils offer a rustic charm from Provence, blending earthy legumes with succulent bacon and aromatic herbs. Hearty and elegant, this dish brings French countryside comfort directly to your kitchen with simple, refined ingredients.
Ingredients
Scale
Main Ingredients:
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 2 carrots, scraped and ½-inch-diced
- 1 leek, white and light green parts, sliced ¼ inch thick
Seasoning and Spices:
- 1 tablespoon (15 ml) kosher salt
- 1 teaspoon (5 ml) freshly ground black pepper
- 1 teaspoon (5 ml) minced garlic
- 4 teaspoons (20 ml) Dijon mustard
Oils, Vinegars, and Fats:
- 2 tablespoons (30 ml) plus ¼ cup (60 ml) good olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 teaspoon (5 ml) unsalted butter
Instructions
- Prepare the vegetables by heating 30 milliliters () of olive oil in a medium sauté pan. Add finely chopped leeks and carrots, cooking over medium heat for 5 minutes until they become slightly softened. Introduce minced garlic and sauté for an additional minute, then set the vegetable mixture aside.
- In a large saucepan, combine lentils with 1 liter () of water, whole onion studded with cloves, and halved turnip. Bring the mixture to a rolling boil, then reduce heat to a gentle simmer. Incorporate the previously sautéed vegetables and continue cooking uncovered for approximately 20 minutes, or until lentils reach an almost tender consistency.
- Remove and discard the clove-studded onion and turnip from the lentil mixture. Carefully drain the lentils and transfer them to a medium-sized mixing bowl. Gently fold in 30 grams () of butter, allowing it to melt and coat the lentils evenly.
- Create the dressing by whisking together 60 milliliters () of high-quality olive oil, 15 milliliters () of Dijon mustard, 30 milliliters () of red wine vinegar, kosher salt, and freshly ground black pepper in a small bowl until thoroughly combined.
- Pour the prepared dressing over the warm lentils, stirring carefully to ensure even distribution. Allow the mixture to rest and cool for approximately 15 minutes, during which time the flavors will meld and intensify.
- Conduct a final taste test, adjusting the seasoning with additional salt and pepper as needed. The flavors will continue to develop as the lentils sit, so be subtle with your final seasoning.
- Serve the lentil dish warm, appreciating the nuanced flavors and textures. Keep in mind that the dish can be enjoyed slightly cool as well, making it versatile for various meal settings.
Notes
- Start checking lentils around 15-20 minutes of cooking to prevent turning mushy and maintain their delightful bite and texture.
- Splurge on high-quality Le Puy lentils from France, which offer a superior nutty flavor and hold their shape perfectly during cooking.
- Rinsing lentils under cold water removes dust, debris, and potential small stones, ensuring a clean and pure taste in your final dish.
- Seasoning gradually during cooking develops deeper, more complex flavors by allowing salt to penetrate each ingredient at different stages.
- Letting the dressed lentils rest for 15-30 minutes allows ingredients to mingle and absorb dressing, creating a more harmonious and delicious salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg