This recipe for delicious French Lentils with Dijon Vinaigrette is easy to make, and makes the perfect side dish!
Every time I try a new kind of lentil, I fall in love all over again.
These delicious little legumes come in a rainbow of colors and flavors, and are used in dishes all over the world. Your local grocery store should carry a few kinds of lentils. At the very least they’ll probably have green or brown lentils.
If, however, you want to branch out into the vast and exciting world of lentil-ness, try buying a bag of fancy-schmancy French green lentils.
And yes, before you ask, the reason French green lentils are different from regular green lentils, is that they come with alluring accents and little tiny berets.
Really! No, not really. Of course not!
This recipe for French Lentils with Dijon Vinaigrette is vegan, simple to prepare, and bursting with flavor.
What are French Lentils? What about Lentilles du Puy?
The real way you tell the difference between French lentils and regular green lentils, sadly, has nothing to do with accents or berets.
I had you fooled though, right?!
When you’re shopping for French lentils, the biggest difference you’ll see is size and color. French lentils are much smaller than regular green lentils– about half the size– and they’re also a darker with more color variations.
Sometimes you’ll see them labeled Lentilles du Puy— these are from Le Puy, France, and ONLY Le Puy, France.
In theory, these are the best of the best, better than any other green lentil, because of the the volcanic soil they’re grown in and also the climate in Le Puy. These are the Champagne to your sparkling wine.
However, Lentilles du Puy are harder to find and more expensive. If you can find them, and want to try the difference, go for it. Otherwise, look for regular French Green Lentils, which should be easier to find.
Can I Use Regular Green Lentils in this recipe?
Yes, absolutely!
Can’t find French green lentils OR Lentilles du Puy? You can substitute regular green or brown lentils in this recipe! Check the Recipe Card Notes for substitution directions.
Making French Lentils with Dijon Vinaigrette
To make French Lentils with Dijon sauce, start by sautéing red onion slices, carrots, and celery in a little bit of olive oil.
Add garlic, and then increase the heat and add white wine, stirring 1-2 minutes. Add the lentils, bay leaves, salt, and water.
Bring everything to a boil, and simmer about 25 minutes.
While your lentils cook, mix all the ingredients for the vinaigrette together.
Once the lentils finish cooking, take out the bay leaves, add the vinaigrette and stir it all up. Serve a heaping bowl of lentils with a piece of crusty bread as a meal in itself, or as a side dish.
While your guests are eating, you can regale them with all your new-found lentil knowledge! If they aren’t interested, you can simply eat more lentils!
Want more FRENCH FOOD ideas? Try these:
Want more LEGUMES? Try these:
French Lentils with Dijon Vinaigrette
Yes
3-4 Days (Fridge), 6 Months (Freezer)
Ingredients
- 1 TB olive oil
- 1 red onion, sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 2 garlic cloves, finely diced
- ½ cup white wine
- 1 cup French green lentils, rinsed and sorted
- 2 bay leaves
- 3 tsp salt, to taste
Dijon Vinaigrette:
- 1 TB Dijon mustard
- ¼ cup olive oil
- 2 TB sherry vinegar (or substitute red wine vinegar)
- 1 tsp salt, to taste
Instructions
- In a large saucepan or wok, heat oil on medium until it begins to shimmer.
- Add onion, carrots, and celery, and sauté 4-5 minutes. Add garlic and sauté 1-2 more minutes.
- Increase heat to medium-high, and add wine. Allow wine to simmer for 1-2 minutes, then lower heat to medium.
- Add lentils, bay leaves, 2 tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 25 minutes until most of the water has cooked down and the lentils are tender.
- While lentils are cooking, mix all vinaigrette ingredients together, and salt to taste.
- When lentils are finished cooking, remove bay leaves and stir in vinaigrette.
- Serve warm as a side dish, or with a chunk of crusty bread as a main course.
- Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
I completely know what you mean about every time you try a new lentil you fall in love all over again! It’s one of those things that I have, I love, forget about and when I have again I’m like ‘why did I wait this long to have again?!”
I’m all over this recipe, Sarah! Love everything about it and the vinaigrette sounds delish with the Dijon. Can’t wait to try 🙂 !!
Thanks!! I just love lentils, and every time I try a new one its so exciting!!! Lol
Love, love, LOVE lentils! I have a stash (alright, a hoard) of them in the cupboard and always on the look out for amazing new lentil recipes to try! This looks amazingly delicious, can’t wait to try it! ?
Haha thanks! Meeeee too lol. Enjoy!!
Haha now I’m picturing lentils with berets….ummmm that’s hilarious. This looks so good, and a Dijon vinaigrette? Sign me up!
😉 the berets have to be very tiny. Lol
Oh I love the smaller French lentils and this looks absolutely mouthwatering. I am loving the dijon vinaigrette, what a combo!!
Thanks! I love the tiny lentils too:)
I never knew there were so many lentil varieties! We just bought a bag of red lentils for the first time. We actually used them in cookies! Now I need ways to use up the rest of the lot and experiment. Love the sound of that vinaigrette. Thanks!
Red lentils in cookies!?! Whaaaaat… I need to try!!
What an unusual idea to add a vinaigrette to warm lentils but we love vinegar here and I think it’s such a tasty idea! I also love all kinds of lentils although I didn’t as a child so avoided them for years. I feel like I’m catching up with them now and love to use them in all sorts of dishes.
it’s soooo tasty! let me know if you give it a try!
I haven’t had Puy lentils in so long. Hungry Hubby isn’t a fan – he prefers the types which soften completely on cooking as in Indian dahls – but I really like them. And anything with mustard is a good thing for me! Looks like I’ve found my next home alone meal 😉
lol.. Keep them all to yourself then! 😉
I adore lentils! I always love finding new ways to cook with them, and these look lovely. Love the sound of that vinaigrette!
Thanks! Meeee too
Ah Sarah, it’s like you prepared this dish with me in mind – it has all my favourite flavours in one dish! Adding this one to my menu this week for sure. p.s. nice name 😉
Aw thanks! Enjoy! Haha you have a nice name too 😉 lol
I made this last week for dinner. It was excellent and the leftovers made a wonderful work lunch.
Oh yay!!! I’m glad you liked it 😀
Ooh! This sounds yummy! You had my attention at Dijon Vinaigrette!
Hahaha, bring on the lentil hunting tales! I had no idea there was such a thing as French green lentils but I’ll definitely be keeping my eyes out for them now. This sounds like such a wholesome, yummy dish, bonus points that it’s vegan friendly too. Definitely keeping this one handy for future fancy dinners. 😉 Thanks for sharing!
Lol.. There’s a whole world of lentils out there! I hadn’t heard of these until recent either, but they’re AMAZING!
I do love lentils and this recipe sounds fantastic! Have pinned to a vegan board I’ve set up as I’m going vegan for the month of August, and I really want to try this!
Awesome!!! Enjoy!
I much prefer the firm lentils to the mushier ones. I’d eat a whole bowl to myself with a nice crusty baguette and a glass of wine. And I’d talk to myself in my head in a French accent 🙂
Hahaha.. Enjoy!!! Yum
Sharing, pinning, yumming…this looks so delicious!
Thanks!!!!
I love lentils! And to toss them with a Dijon vinaigrette?! Perfect!
I never knew there were so many different types of lentils! Sad that these don’t, in fact, come with little berets. One star. Very disappointed in lack of berets and accents.
Just kidding. This looks delish!