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. They 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
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 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, sliced
- 1 teaspoon sea salt
- 2 garlic cloves, finely diced
- ½ cup white wine
- 1 cup French green lentils, rinsed and sorted
- 2 cups water
- 2 bay leaves
Dijon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons sherry vinegar (or substitute red wine vinegar)
- 1 tablespoon Dijon mustard
- pinch sea salt
Instructions
- In a large saucepan or wok, heat oil on medium until it begins to shimmer.
- Add onion, carrots, celery and salt, and cook 4-5 minutes until veggies soften. 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, whisk 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
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
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.
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 😀
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!