Beast-Free Brunch
Think your weekend brunch couldn't possibly be complete without bacon and eggs? Think again.
Medium
35 MIN
French lentils add a rich flavor and chewy texture to dishes and are considered a good source of protein.
Ingredients
SERVINGS: 2-6 Serving(s)
- 2 tablespoons olive oil
- 1 tablespoon garlic cloves, minced
- 1 small onion or 1 leek (white and pale green portion only), diced
- 3 to 4 carrots, peeled and diced
- 3½ cups chicken or vegetable broth
- 1¼ cups petite French green lentils, or can substitute other green/brown lentils
- 2 bay leaves
- Salt and pepper, to taste
- Fresh bread, for serving
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with this one for French Lentils. After cooking that, you will be part-way toward two other meals in the stack, Arugula and Lentil Salad with Toasted Hazelnuts and Creamy Coconut Lentil Soup.
Instructions
Heat olive oil in a Dutch oven or medium size pot. Add minced garlic, onion or leek and carrots to the pan and cook until garlic is fragrant, about 3 to 4 minutes. 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. (A little liquid should be visible until the last few minutes.)
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.
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.
If cooking the “stack” of 3 meals, store remaining French Lentils and Dijon Vinaigrette for later use. Serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.
*Some lentil varieties make take longer, but I recommend you stop cooking while they are easy to bite through, but still slightly crunchy.
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Amy shops for organic food locally at Native Sun Jax!
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