This is one of those perfect meals that takes minimal effort and can be made quickly on a weeknight. The earthy, slightly spicy flavor of lentils mingle with onions, carrots and garlic for a meal that will warm you on a cold, wet Spring day, of which we have plenty in Oregon. Pair this with warm, crusty bread and a green salad for an easy main dish or use it as a side accompaniment with your favorite protein.
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Warm French Lentils
Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 4 servings
- 1 cup Bob’s Red Mill Petite French Green Lentils
- 1 Bay Leaf
- 2 ½ cups Water
- ¼ cup + 2 Tbsp Olive Oil, divided
- 1 cup thinly sliced Onion (about ½ large)
- 1 cup diced Carrots (about 2)
- 1 tsp minced Garlic
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Dijon Mustard
- 1 tsp Salt
- 1 tsp ground Black Pepper
Sort and rinse Bob’s Red Mill Petite French Green Lentils. Combine lentils, bay leaf and water in a pot and bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes. Remove bay leaf and drain.
While lentils are cooking, heat 2 Tbsp oil in a sauté pan over medium heat. Add onions and carrots and cook, stirring often, until the onions are tender, about 10 minutes. Add garlic and cook until fragrant, one additional minute.
Meanwhile, whisk together vinegar, mustard, salt, pepper and remaining ¼ cup olive oil.
Combine lentils and sautéed onions and carrot with dressing. Serve warm.