Braised French Green Lentils with Garlic and Thyme
Tender brown or green lentils simmered in aromatic broth with garlic, carrots, and fresh thyme.
Recipe Author
Riff Kitchen@riffkitchen
Braised French Green Lentils with Garlic and Thyme
Tender brown or green lentils simmered in aromatic broth with garlic, carrots, and fresh thyme.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
This recipe relies on the natural earthiness of lentils, making it a reliable, high-protein side dish or a light vegetarian main.
Method
8 steps · tap one to tick it off
Tips
Keep it at a gentle simmer. A hard boil splits the lentil skins and turns them mushy. Low, covered heat keeps them whole, the way French green lentils should be.
Pick over the lentils before rinsing. Bags of lentils sometimes hold a tiny stone. Spread them on a plate and check before they go in the pan.
Finish with a splash of vinegar. A little red wine vinegar or Dijon mustard stirred in at the end brightens earthy lentils, which is the classic French finish.
Swaps
No fresh thyme? Dried thyme, about a third as much, or a bay leaf removed before serving.
No vegetable stock? Water with an extra pinch of salt and a bay leaf.
No carrot? A celery stalk, diced the same way.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The lentils soften slightly.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
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Chef's note
This recipe relies on the natural earthiness of lentils, making it a reliable, high-protein side dish or a light vegetarian main.
Instructions
Follow the steps to perfection.
Tips
Keep it at a gentle simmer. A hard boil splits the lentil skins and turns them mushy. Low, covered heat keeps them whole, the way French green lentils should be.
Pick over the lentils before rinsing. Bags of lentils sometimes hold a tiny stone. Spread them on a plate and check before they go in the pan.
Finish with a splash of vinegar. A little red wine vinegar or Dijon mustard stirred in at the end brightens earthy lentils, which is the classic French finish.
Swaps
No fresh thyme? Dried thyme, about a third as much, or a bay leaf removed before serving.
No vegetable stock? Water with an extra pinch of salt and a bay leaf.
No carrot? A celery stalk, diced the same way.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The lentils soften slightly.
Reheat: In a pot over medium-low heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix