The Best Lentil Dish

This is one of my favorite dishes to make, not only because it’s delicious but because of the story behind how the recipe was created.

For Valentine’s Day (and a surprise Christmas present) my husband and I landed in Paris. One of our friends, Alexis, has an amazing country house in Normandy, and we spent two weeks there with some close friends. It is a memory that will stick with me forever.

Every night, we ate dinner together. We each volunteered to cook for two evenings, and one night I was signed up to cook with Alexis. We made the first all vegetarian meal that week (to the dismay of others), and I learned some things in the kitchen that I now use all the time. One of them is this dish.

We had leeks, carrots, lentils, walnuts, and salad ingredients. What to make for some hungry students in Normandy? We (mainly Alexis) threw this together, and had some satisfied guests. I have now made the dish for a few dinner parties, and it always creates new fans.

French Green Lentils with Leeks, Carrots, and Toasted Walnuts

Such a long name, for such an amazing dish that has become a household favorite around here.

Ingredients

• 2-3 Tbsp Olive Oil
• 3 Garlic Cloves, minced
• 2 Carrots, chopped
• 1 Leek, chopped
• 1  Cup French Green Lentils
• 2 Cups Water
• 1 Tbsp Vegetable Stock Powder
• 3/4 Cup Walnuts, crushed & toasted
• 1/4 Cup Balsamic Vinegar

Directions

1. Combine Lentils + Water + Stock. Heat to boiling, then turn stove to low heat, cover pot, and simmer for 30 minutes (or until lentils are cooked).
2. Combine Garlic + Oil & saute until golden.
3. Add Carrots and Leeks to Oil, and saute until Carrots and Leeks are cooked to your liking (I like my veggies a little crunchy).
4. Combine Walnuts + Vinegar in a saucepan. Simmer for a few minutes, until it begins to thicken.
5. Combine Lentils + Veggies + Walnuts.
6. Serve with a side salad and rice. This is also an excellent leftover, cold.

To My Love 4 France,

Tweet