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Lentils Side Dish

Lentils are our favorite vegetarian protein. They are an excellent food for many reasons, especially nutrition, cost and versatility. On our vegetarian days, we often have a main vegetable such as asparagus, cauliflower or artichokes with these lentils as a side dish. Lentils technically do not need to be soaked before cooking, but I find with that the puy lentils turn out nicely if soaked briefly. You can skip this step. You can easily substitute brown lentils or yellow/red lentils. Both require less cooking time so adjust as desired.

What you need

  1. 1 cup french green (puy) lentils
  2. 1 small to medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 pinch saffron
  5. 2 dry bay leaves or 1 fresh
  6. 2 cups water
  7. 1/2 tsp kosher salt
  8. Olive oil

How to make it

  1. Rinse and soak lentils for 30 minutes up to 2 hours
  2. Heat olive oil in a medium pan until shimmering
  3. Add chopped onion with bay leaves and cook on medium heat until just beginning to color
  4. Add garlic and cook not more than 30 seconds
  5. Add lentils, water, saffron and salt
  6. Bring all to a boil, reduce heat to low and cook covered about 45 minutes
  7. When lentils are tender, remove cover and continue cooking to evaporate any excess liquid
  8. Serve as a side dish to accompany vegetables

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