French Lentils with Thyme
An easy side dish to accompany any main - fresh or leftover!
Ingredients
- 3 tablespoons olive or vegetable oil
- 2 cloves garlic, peeled and finely chopped
- 2 ¼ cups French lentils
- 1 teaspoon dried or fresh thyme
- 3 bay leaves
- 1 tablespoon kosher salt
Directions
- Add the oil and garlic to a small saucepan. Set saucepan over medium-low heat and gently warm garlic, but don’t let burn.
- Add the lentils, thyme, bay leaves, salt and 6 cups water. Bring to a quick simmer and cook until lentils are tender, 25-30 minutes. Drain any excess water if desired, then serve.
Notes
- I’ve made some modifications to make this even easier as a quick weeknight side dish. Also, dear little one balks at onions and carrots.
- French lentils - also known as Lentils de Puy - are a much faster cooking variety than standard brown or green lentils. I don’t know how this recipe would do with those.
- Red lentils can be similarly quick-cooking, so could make a decent substitute for French lentils.
Source: NYT Cooking