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Basic French Lentils
Cook Time
25 mins
Total Time
25 mins
Equal parts healthy and flavorful, a basic lentil recipe with infinite possibilities.
Course: Side Dish
Cuisine: American
Servings: 4 people
Author: Christine | Mid-Life Croissant
  • 1 tablespoon neutral cooking oil I use grapeseed
  • 1 1//2 tablespoon minced shallot
  • 1/4 cup minced leek
  • 2 cups vegetable stock
  • 1 cup dry french lentils
  • 1 bay leaf
  • salt and pepper to taste
  1. Rinse lentils and discard any weird, shriveled or hard pieces.
  2. Heat oil in a saucepan over medium heat.
  3. Sautée shallots and leeks until softened, about 2 minutes.
  4. Add stock, lentils and bay leaf.
  5. Bring to a boil, then immediately lower to a simmer. There should be small burbles in the liquid and a little movement among the lentils.
  6. Cook until the lentils are soft but not mushy, about 20 to 25 minutes. Add water here and there, if necessary, so lentils remain barely covered throughout cooking time.
  7. Drain remaining liquid and remove bay leaf.
  8. Salt and pepper to taste.
Recipe Notes

Refrain from using salt until after lentils are completely cooked to keep them from getting too mushy.
Store in air-tight container in the fridge for up to a week.