Name: Ina Garten Warm French Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 4 min
Ingredients: 2 tbsp plus ¼ c good olive oil; 1 leek, white and light green parts, sliced ¼ inch thick; 2 carrots, scr믭 and ½-inch-diced; 1 tsp minced garlic; 1 c 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

This delicious and easy warm French lentil recipe, inspired by Ina Garten, is a quick and nutritious dish perfect for cozy meals. Packed with tender lentils, sweet carrots, and a tangy mustard dressing, it’s simple to prepare using pantry staples. Enjoy it as a hearty side or a light main for any occasion!

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Recipe Ingredients:

2 tbsp plus ¼ c good olive oil
1 leek, white and light green parts, sliced ¼ inch thick
2 carrots, scr믭 and ½-inch-diced
1 tsp minced garlic
1 c 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 vegetables: Heat 30 ml (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. Set aside.
Cook lentils: In a large saucepan, combine the lentils, 1 litre (4 cups) of water, the onion with the cloves, and the halved turnip. Bring to a boil, then lower the heat. Stir in the cooked leek and carrots 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 the lentils to a medium bowl and stir in the butter.
Make the dressing: In a small bowl, whisk together 60 ml (¼ cup) of olive oil, Dijon mustard, red wine vinegar, salt, and pepper. Pour the dressing over the lentils, stir well, and let them cool until just warm (about 15 minutes).
Season and serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve warm. The longer the lentils sit, the more salt and pepper you may want to add.
Rinse the lentils well: Before cooking, rinse the lentils under cold water to remove any dirt or debris. This ensures a clean and fresh taste in your dish.
Don’t overcook the lentils: Keep an eye on the lentils while simmering. They should be tender but firm, not mushy, to hold their shape and texture in the dish.
Use fresh and quality ingredients: Fresh carrots, a crisp leek, and good olive oil make a huge difference in flavor. Invest in French Le Puy lentils for the authentic taste and texture.
Season as you go: Add a little salt to the lentils as they cook and adjust the seasoning after mixing in the dressing. Proper seasoning at each stage brings out the best flavors.
Let the lentils sit with the dressing: Allow the lentils to cool slightly after adding the dressing. This resting time lets the flavors blend beautifully, making the dish even more delicious.

Recipe Tips

Rinse the lentils well: Before cooking, rinse the lentils under cold water to remove any dirt or debris. This ensures a clean and fresh taste in your dish.
Don’t overcook the lentils: Keep an eye on the lentils while simmering. They should be tender but firm, not mushy, to hold their shape and texture in the dish.
Use fresh and quality ingredients: Fresh carrots, a crisp leek, and good olive oil make a huge difference in flavor. Invest in French Le Puy lentils for the authentic taste and texture.
Season as you go: Add a little salt to the lentils as they cook and adjust the seasoning after mixing in the dressing. Proper seasoning at each stage brings out the best flavors.
Let the lentils sit with the dressing: Allow the lentils to cool slightly after adding the dressing. This resting time lets the flavors blend beautifully, making the dish even more delicious.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover warm French lentils cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
Reheat: Transfer the lentils to a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on medium power for 1-2 minutes, stirring halfway through.

Nutrition Facts

Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 600mg
Potassium: 750mg
Total Carbohydrate: 35g
Dietary Fiber: 3g
Sugars: 2g
Protein: 7g

Check out More Recipes:

Ina Garten Warm French Lentils

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:French Courses:Side Recipe Keys: I Ina Garten Warm French Lentils

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 4 minutesCalories:365 kcal

Description

Ingredients

2 tbsp plus ¼ c good olive oil
1 leek, white and light green parts, sliced ¼ inch thick
2 carrots, scr믭 and ½-inch-diced
1 tsp minced garlic
1 c 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

Instructions

Sauté vegetables: Heat 30 ml (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. Set aside.
Cook lentils: In a large saucepan, combine the lentils, 1 litre (4 cups) of water, the onion with the cloves, and the halved turnip. Bring to a boil, then lower the heat. Stir in the cooked leek and carrots 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 the lentils to a medium bowl and stir in the butter.
Make the dressing: In a small bowl, whisk together 60 ml (¼ cup) of olive oil, Dijon mustard, red wine vinegar, salt, and pepper. Pour the dressing over the lentils, stir well, and let them cool until just warm (about 15 minutes).
Season and serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve warm. The longer the lentils sit, the more salt and pepper you may want to add.
Rinse the lentils well: Before cooking, rinse the lentils under cold water to remove any dirt or debris. This ensures a clean and fresh taste in your dish.
Don’t overcook the lentils: Keep an eye on the lentils while simmering. They should be tender but firm, not mushy, to hold their shape and texture in the dish.
Use fresh and quality ingredients: Fresh carrots, a crisp leek, and good olive oil make a huge difference in flavor. Invest in French Le Puy lentils for the authentic taste and texture.
Season as you go: Add a little salt to the lentils as they cook and adjust the seasoning after mixing in the dressing. Proper seasoning at each stage brings out the best flavors.
Let the lentils sit with the dressing: Allow the lentils to cool slightly after adding the dressing. This resting time lets the flavors blend beautifully, making the dish even more delicious.

Notes

Rinse the lentils well: Before cooking, rinse the lentils under cold water to remove any dirt or debris. This ensures a clean and fresh taste in your dish.
Don’t overcook the lentils: Keep an eye on the lentils while simmering. They should be tender but firm, not mushy, to hold their shape and texture in the dish.
Use fresh and quality ingredients: Fresh carrots, a crisp leek, and good olive oil make a huge difference in flavor. Invest in French Le Puy lentils for the authentic taste and texture.
Season as you go: Add a little salt to the lentils as they cook and adjust the seasoning after mixing in the dressing. Proper seasoning at each stage brings out the best flavors.
Let the lentils sit with the dressing: Allow the lentils to cool slightly after adding the dressing. This resting time lets the flavors blend beautifully, making the dish even more delicious.

Keywords:Ina Garten Warm French Lentils