This delicious barefoot contessa warm french lentil dish is a simple and hearty side that’s packed with flavour. The Dijon mustard dressing adds a delightful tang, while the lentils remain firm and satisfying. Perfect for a quick and nutritious meal, you can easily swap the vegetables based on what you have on hand. Serve warm for the best taste!
Ingredients Needed
- 2 tbsp + 60ml good olive oil
- 1 leek (white and light green parts), sliced ¼ inch thick
- 2 carrots, scrubbed and diced into 1.25cm (½-inch) pieces
- 1 tsp minced garlic
- 175g (1 cup) French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 tsp unsalted butter
- 4 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
How To Make Warm French Lentils
- Sauté the vegetables: Heat 2 tbsp of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Stir in the garlic and cook for 1 more minute, then set aside.
- Cook the lentils: In a large saucepan, bring 950ml (4 cups) of water to a boil. Add the lentils, onion with cloves, and turnip. Lower the heat, add the sautéed vegetables, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip, then drain the lentils. Transfer them to a medium bowl and mix in the butter.
- Make the dressing: In a small bowl, whisk together the remaining 60ml (¼ cup) olive oil, Dijon mustard, red wine vinegar, salt, and black pepper.
- Combine and serve: Pour the dressing over the lentils, stir well, and allow them to cool slightly until just warm, about 15 minutes. Taste and adjust salt and pepper as needed. Serve warm.
- Add cheese and finish baking: Remove the thyme sprigs, sprinkle Gruyère over the top, and bake uncovered for 30 minutes, or until golden brown.
- Serve: Let cool slightly and serve warm.
Recipe Tips
- Use French green lentils: They hold their shape better than regular lentils and won’t turn mushy.
- Don’t skip the onion and turnip: These add depth of flavour, even though you remove them before serving.
- Let the lentils rest: Allow them to absorb the dressing for at least 15 minutes for the best taste.
- Taste before serving: Lentils absorb flavours over time, so you may need to adjust the seasoning.
- Make it ahead: This dish gets even better the next day, making it great for meal prep!
How To Store & Reheat Leftovers
- Refrigerate: Store leftover warm French lentils in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat leftover warm French lentils on the hob over low heat for 3 tol 5 minutes, adding a little olive oil or water if needed.
Nutrition Facts
Serving Size: 1 cup
- Calories: 265
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 256mg
- Potassium: 500mg
- Total Carbohydrate: 26g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 9g
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Barefoot Contessa Warm French Lentils
Description
This delicious barefoot contessa warm french lentil dish is a simple and hearty side that’s packed with flavour. The Dijon mustard dressing adds a delightful tang, while the lentils remain firm and satisfying. Perfect for a quick and nutritious meal, you can easily swap the vegetables based on what you have on hand. Serve warm for the best taste!
Ingredients
Instructions
- Sauté the vegetables: Heat 2 tbsp of olive oil in a medium sauté pan. Add the leek and carrots and cook over medium heat for 5 minutes. Stir in the garlic and cook for 1 more minute, then set aside.
- Cook the lentils: In a large saucepan, bring 950ml (4 cups) of water to a boil. Add the lentils, onion with cloves, and turnip. Lower the heat, add the sautéed vegetables, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip, then drain the lentils. Transfer them to a medium bowl and mix in the butter.
- Make the dressing: In a small bowl, whisk together the remaining 60ml (¼ cup) olive oil, Dijon mustard, red wine vinegar, salt, and black pepper.
- Combine and serve: Pour the dressing over the lentils, stir well, and allow them to cool slightly until just warm, about 15 minutes. Taste and adjust salt and pepper as needed. Serve warm.
- Add cheese and finish baking: Remove the thyme sprigs, sprinkle Gruyère over the top, and bake uncovered for 30 minutes, or until golden brown.
- Serve: Let cool slightly and serve warm.
Notes
- Use French green lentils: They hold their shape better than regular lentils and won’t turn mushy.
- Don’t skip the onion and turnip: These add depth of flavour, even though you remove them before serving.
- Let the lentils rest: Allow them to absorb the dressing for at least 15 minutes for the best taste.
- Taste before serving: Lentils absorb flavours over time, so you may need to adjust the seasoning.
- Make it ahead: This dish gets even better the next day, making it great for meal prep!
Barefoot Contessa Warm French Lentils