French 30 min

French Lentils with Dijon Vinaigrette

Name: French Lentils with Dijon Vinaigrette
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 1.5 cups French green lentils (du Puy); 2 cups vegetable broth; 1 cup water; 1 bay leaf; 1 sprig fresh thyme; ½ cup diced carrots; ½ cup diced celery; 3 tablespoons Dijon mustard; 3 tablespoons red wine vinegar; 4 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons fresh parsley; Salt and black pepper to taste; Soft-boiled eggs or smoked salmon for serving

vegetarianvegangluten-freehealthymeal-prep

Ingredientsfor 2

320

Cal

16g

Protein

40g

Carbs

12g

Fat

11.5 cups French green lentils (du Puy)
22 cups vegetable broth
31 cup water
41 bay leaf
51 sprig fresh thyme
6½ cup diced carrots
7½ cup diced celery
83 tablespoons Dijon mustard
93 tablespoons red wine vinegar
104 tablespoons olive oil
112 cloves garlic, minced
122 tablespoons fresh parsley
13Salt and black pepper to taste
14Soft-boiled eggs or smoked salmon for serving

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Instructions

1
Rinse lentils and combine with broth, water, bay leaf, and thyme in a saucepan. Bring to a boil, then simmer uncovered 22–25 minutes until lentils are tender but still holding their shape — French lentils don't turn mushy like red lentils. Add carrots and celery in the last 8 minutes. Drain and discard bay leaf and thyme.
2
Whisk Dijon mustard, red wine vinegar, garlic, salt, and pepper in a large bowl. Slowly drizzle in olive oil while whisking to emulsify into a creamy vinaigrette.
3
Toss warm lentils with the vinaigrette immediately — warm lentils absorb dressing much better than cold. Add fresh parsley.
4
Serve warm, at room temperature, or cold with soft-boiled eggs or smoked salmon alongside. This French classic is hearty, healthy, and far more elegant than it looks.