FFWD – French Lentils


I’m in a peripatetic state of mind, it seems. Right now I’m in the middle of several books, including Cheryl Strayed’s Wild, The Paying Guests by Sarah Waters, Seed to Seed by Suzanne Ashworth, and Rebecca Solnit’s latest book of essays, Men Explain Things to Me (if you’re not familiar with her, this might be a good place to start). I’m also re-reading Tamar Adler’s Everlasting Meal, as the easiness of summer garden eating is about to wane and I feel in need of a refresher on the simple, thrifty, respectful way she approaches food and eating.

One of the things I need to remember is that making more food than you’re going to eat for your next meal, in both quantity and variety, is one of the best ways to make sure you’re eating well at every meal.

This basic recipe for French lentils is exactly the sort of thing I want to have in the refrigerator when I’m wondering whether I really want to get into the kitchen and cook. The lentils are gently cooked in broth or water, infusing themselves with the flavours of the vegetables that are along for the ride. You can add cognac and shallots at the end, or not. You can chop up the vegetables and stir them back into the finished lentils, or not. You can serve them with another protein, sprinkle them with cheese, chill them and use them for a lentil salad later. Or, you can tuck into them just as they are.

I used vegetable broth in this batch, which makes them a nice vegan treat, though I sprinkled some with cheese, for me. Unfortunately, I didn’t notice that I only had about a half cup of French green lentils left, so I substituted brown lentils. The brown worked well, but I prefer the green – they are both gorgeous and delicious. Time to go back to the food co-op and stock up, since this is one of the recipes from Around My French Table that I make often, especially in the colder months.

You can find this week’s recipe at Serious Eats.

Find links to the rest of the French Fridays crew’s posts here: French Lentils


16 thoughts on “FFWD – French Lentils

  1. Teresa, lentils are quite delicious and so versatile, aren´t they?! So glad we are not the only ones crazy about different lentils – brown ones are also nice for Dorie´s basic lentil recipe and sprinkled with some lovely cheese, your dish must have tasted wonderful!
    Have a great weekend,

  2. Yup – we preferred the dark green lentils as well. That said, I often tend to add a sprinkling of parmesan to lentil dishes and frankly, you don’t even know what is underneath by the time I am done (#badveggiecook). You have me intrigued with this books and I am definitely going to check out that Everlasting Meal. Thanks for sharing.Tricia

  3. I also love having leftovers to enjoy during the week, and I had plenty of lentils to enjoy for lunch for several days. Your lentils look lovely…glad you enjoyed them, too! I am totally intrigued with the book “Everlasting Meal”. Something to check out next time I’m at the book store.

  4. My motto this (school) year: “making more food than you’re going to eat for your next meal, in both quantity and variety, is one of the best ways to make sure you’re eating well at every meal.” Yes to this. Yes to having things like these lentils in the fridge at all times!

  5. I tend to do most of my cooking on Sunday night and we always make a full recipe of whatever we are cooking (unless it’s something fancy like steaks) so that we have leftovers for the week. It’s the only way we have home-cooked food during the week, and lentils are on me my favorites to find in my fridge.

  6. “peripatetic state of mind” ❤
    I have read Wild and Tamra Adler's book is always a good read (and re-read).

    My problem with leftovers is that a) I usually lose interest or b) forget they are there – which does not line up with Tamra's principles. Clearly, I need to read this book again, soon!

    1. I have to remind myself about leftovers – ashamed to say I sometimes have to leave myself a note. Definitely a reason to revisit Adler’s book, regularly. 🙂

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