French Lentils


  • 2 tbsp. olive oil

  • 1 tbsp. garlic cloves, minced

  • 1 small onion or 1 leek (white and pale green portion only), diced

  • 3 to 4 carrots, peeled and diced

  • 3½ c. chicken or vegetable broth

  • 1¼ c. petite French green lentils, or can substitute other green/brown lentils

  • 2 bay leaves

  • Salt and pepper, to taste

  • Fresh bread, for serving

  • ½ c. olive oil

  • 1 tbsp. red wine vinegar

  • 2 tbsp. lemon juice

  • 2 tbsp. Dijon mustard

  • Salt and pepper to taste


  1. Heat olive oil in a Dutch oven or medium size pot.

  2. Add minced garlic, onion or leek and carrots to the pan and cook until garlic is fragrant, about 3 to 4 minutes.

  3. Pour in broth and lentils. Add bay leaves, then bring mixture to a boil. Reduce heat to low and let lentils simmer uncovered for about 20 to 25 minutes,* stirring 1 to 2 times and adding additional water if needed.

  4. To make Dijon vinaigrette: In a small jar, combine olive oil with red wine vinegar, lemon juice and Dijon mustard. Shake to mix, and add salt and pepper to taste.

  5. To serve: Remove bay leaves and spoon lentils onto a plate. Drizzle over some dressing and serve with a side of toasted and buttered bread.