Ina Garten’s warm French lentils are a wholesome dish made with small green lentils, cooked gently with onions, carrots, celery, and garlic, then tossed in a mustard-shallot vinaigrette. Served slightly warm, the dish combines earthy textures with bright, acidic notes from the dressing, making it a perfect blend of savory and refreshing.
2 cups French green lentils (lentilles du Puy)
1 tablespoon olive oil
2 medium onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh thyme (or ½ tsp dried)
1½ teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon Dijon mustard
¼ cup red wine vinegar
½ cup good olive oil
1 shallot, minced
2 tablespoons fresh parsley, chopped (for garnish)
Place the lentils in a saucepan and cover with 4 cups of water. Bring to a boil, then simmer uncovered for 15–20 minutes until just tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onions, carrots, celery, and garlic. Cook for 10–12 minutes, until soft and fragrant but not browned.
Add the cooked lentils to the sautéed vegetables. Stir in salt, pepper, bay leaf, and thyme. Let everything warm together for 2–3 minutes to blend flavors.
In a small bowl, whisk together Dijon mustard, red wine vinegar, minced shallot, and olive oil. Adjust seasoning to taste.
Pour the vinaigrette over the warm lentils and vegetables. Mix gently until evenly coated. Remove the bay leaf before serving.
Sprinkle with fresh parsley and serve warm or at room temperature as a side dish or light vegetarian main.