French Green Lentils with Leeks and Mustard
Puy lentils, the small green-grey ones from volcanic soil in central France, are the aristocrat of the lentil world, prized for staying firm and peppery where others turn to mush. That texture is the point of a French lentil braise, so they get simmered gently and treated with respect. Dry-seared mushrooms give the pot a meaty savoriness that replaces the traditional lardons, and the classic French finish of mustard and vinegar does the seasoning that would otherwise come from salt and a knob of butter. It holds beautifully for days and is as good cold from the fridge as hot from the pot.
Ingredients
- 1 1/2 cups French green lentils, rinsed
- 2 Leeks, white and light green, sliced and washed
- 2 Carrots, diced
- 2 stalks Celery, diced
- 8 oz Cremini mushrooms, quartered
- 3 cloves Garlic, minced
- 4 sprigs Thyme
- 2 Bay leaves
- 1 tbsp Dijon mustard
- 1 tbsp Red wine vinegar
- 1/4 cup Flat-leaf parsley, chopped
- 1/2 tsp Black peppercorns, freshly ground
Method
- Dry-sear the mushrooms first, in a wide pot over medium-high heat with nothing added. Leave them undisturbed until they release their water, it boils off, and the cut faces brown, about 8 minutes. Crowding or oiling them makes them steam. A dry pan and patience gives them the meaty edge this dish leans on.
- Push the mushrooms aside, add the leeks, carrot, and celery with 1/4 cup (60 ml) water, and sweat until soft, about 8 minutes. Add the garlic and cook one minute.
- Add the lentils, thyme sprigs, bay leaves, black pepper, and 3.5 cups (840 ml) water. Bring to a boil, then drop to a gentle simmer. French green lentils are prized because they hold their shape and stay firm, so do not stir hard or boil them ragged.
- Simmer partly covered until the lentils are tender but still distinct and most of the liquid is absorbed, 25 to 30 minutes. Add a splash of water only if the pot goes dry before they are done. You want them moist, not soupy.
- Fish out the thyme stems and bay leaves. Off the heat, stir in the Dijon and red wine vinegar. The mustard adds a sharp savory weight and the vinegar brightens the whole pot, which is how it tastes seasoned without salt. Fold in the parsley and serve.
Nutrition
Estimated per serving: 300 calories, 18 g protein, 15 g fiber, 140 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
