Mediterranean Lentil Bowl

French lentils are tiny it’s true, but they also hold up better than other varieties, which allows them a bit more versatility. If you’re new to this legume, you’ll be pleasantly surprised. If you’re a bean newbie, this is a great place to start!

Cooking dried French lentils (also known as lentilles du Puy or green lentils) on the stovetop is simple and doesn’t require soaking. Here’s how to do it:

Ingredients:

• 1 cup dried French lentils
• 3 cups water or broth
• 1 tablespoon olive oil
• ½ teaspoon salt (add after cooking to prevent toughness)

Instructions:

1. Rinse the lentils under cold water and remove any debris.
2. Combine lentils and liquid in a medium saucepan. Add the bay leaf and garlic if using.
3. Bring to a boil over medium-high heat.
4. Reduce heat to a gentle simmer and cook uncovered for 20-25 minutes.
5. Check for doneness by cooling and tasting a few lentils. If they need more time, continue cooking, checking every few minutes.
6. Drain any excess liquid
7. Season with salt and see serving suggestions below.

Serving Suggestions:

Mediterranean Lentil Bowl (highly recommended)

French lentils are smaller it’s true, but they also hold up better than other varieties, which allows them a bit more versatility.  An easy, versatile and very delicious way to appreciate lentils.

Here’s how to make it:

Cook lentils as described above for 20 minutes.

Add 1 cup of diced onion, plus 1 cup (or 1 ½ cups) of any of the following:

• Cabbage
• Zucchini
• Fennel
• Bell pepper

Drain the lentil blend and put it back in the pot if you use a strainer.

Add the following:

• ½ – 1 teaspoon powdered garlic
• ½ – 1 teaspoon salt
• 1 teaspoon dried basil
• ½ – 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika or red pepper flakes (optional)
• 1 cup diced tomatoes, fresh or canned and drained (optional).

Stir to blend and enjoy!

Savory stuffing for pre-baked squash or bell peppers.

Stir into soups or stews for extra protein.