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Provençal French Lentils • Cook Love Heal by Rachel Zierzow

Provençal French Lentils

  • Author: Rachel Zierzow
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 cups 1x
  • Category: Vegan

Description

This is a simple and delicious way to make lentils, with fresh herbs and vegetables that are easy to find year round. Add more broth and seasonings and make into a soup! Double the recipe if you want to have leftovers.


Scale

Ingredients

1 cup French lentils, rinsed and soaked in water for at least 1 hour

2 tablespoons extra virgin olive oil

1 small yellow onion, diced
1 large carrot, diced
1 stalk celery, diced

1 small zucchini, diced
2 garlic cloves, minced
2 cups water, vegetable broth, or chicken broth

1 tablespoon tomato paste or 1 medium 

   tomato, seeded and chopped
2 teaspoons fresh rosemary, minced
3 sprigs fresh thyme
1 small bay leaf
1 square piece kombu or kelp seaweed (optional)
1 teaspoon sea salt
freshly ground pepper
2 tablespoons parmesan cheese or lemon, cut into wedges (optional)


Instructions

  • When lentils have rehydrated, drain and set aside in a bowl.
  • Heat large sauté pan or medium Dutch oven over medium heat. Add olive oil, onion, and pinch sea salt. Sauté for about 3 minutes, then add carrot, celery, garlic, and rosemary. Sauté a few minutes more. 
  • Add lentils, zucchini, water (or vegetable or chicken broth), tomato, fresh thyme, bay leaf, and kombu (if using). Cover, bring to a boil, then turn heat to low, and simmer until lentils are soft, about 20-30 minutes. 
  • Add salt and a few grinds black pepper. Simmer 5 minutes more. Turn off heat and remove bay leaf and thyme stems. 
  • Serve over rice or noodles. Garnish with parmesan cheese or a squeeze of fresh lemon, if desired.

 


Notes

Make a lentil salad with leftover lentils. Add some of all of the following: diced fresh tomatoes, diced cucumber, chopped fresh parsley and/or basil, capers or sliced kalamata olives, crumbled feta cheese, and Dijon vinaigrette.

Make soup with leftover lentils. Add 2-3 cups of broth (depending on how many lentils you have leftover), bring to a boil, and simmer 5 minutes. Add 1-2 cups chopped spinach or kale and sea salt to taste. Turn off heat. Garnish each bowl with fresh basil or parsley.

Keywords: healthy French cooking, Provençal recipe, French lentils, plant-based recipe

Questions?

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(512) 217-1259

rachel@cookloveheal.com

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