All-Purpose French Lentils

This lentil recipe is the little black dress of dinner. Toss a cup or two with a frisee salad. Serve it as a side with duck confit, or roasted or grilled salmon Or top a bowl with some honey-ginger carrots to make them the star of the show. Leftovers make a fab lunch, gently warmed and sprinkled with a little crumbled goat cheese or feta.



4 Replies to “All-Purpose French Lentils”

  1. Pingback: Frisee Salad with Lentils and Duck Confit | Nourish Network

  2. These are so good. I can’t decide if I like them better warm or served at room temperature. These are a great alternative to rice or pasta as a side dish.

  3. Actually, we very deliberately do not have nutritional info. And I’ll tell you why. Coming from a background of diet-oriented magazines, Alison and I have both seen first-hand how people tend to focus on the numbers when they’re there (avoiding foods that top 10 grams of fat, for instance, not taking into account what kind of fat–and what kind of food–it is). And we both feel strongly that we want the food on NOURISH Evolution to be more about illustrating what a “healthy diet” looks like (and how incredibly enticing it can be) than about getting caught up in the numbers.

    In return for that leap of faith by readers, we promise that the bulk of the recipes (excepting the ones that are clearly “indulgences,” meant to be eaten on rare occasion in small quantities) adhere to our sound nutritional principles of focusing on seasonal vegetables and whole grains, using healthy fats and sustainably-sourced meat, poultry and seafood to enhance the dish. And all are under 500 calories.

    I hope that makes sense!

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