French Lentils with Dijon Vinaigrette
This recipe for delicious French Lentils with Dijon Vinaigrette is easy to make, and makes the perfect side dish!
Serves 4 as main dish, 8 as side dishServings: 8 people
Calories: 183kcal
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.
Notes
Recipe Variations: Substitute regular green or brown lentils for French lentils. Reduce cook time by about 5 minutes.
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 395mg | Potassium: 328mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2605IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
