French Braised Puy Lentils

Ingredients

• French Green Puy Lentils

  300 g

  $1.44

• Carrots

  2 medium (200 g)

  $0.28

• Celery

  2 stalks (100 g)

  $0.30

• Onions

  1 medium (120 g)

  $0.18

• Garlic

  3 cloves (12 g)

  $0.10

• Prepared Vegetable Broth

  800 ml

  $1.44

• Olive oil

  2 tbsp (30 ml)

  $0.20

• Dijon Mustard

  1 tbsp

  $0.09

• Thyme

  1 tsp

  $0.05

• Dried Bay Leaves

  2 leaves

  $0.10

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Finely dice the onion, carrots, and celery to form a classic French mirepoix. Rinse the Puy lentils under cold water.

2. 2

   Heat the olive oil in a wide casserole dish over medium heat. Add the mirepoix vegetables and cook for 6 to 8 minutes until softened.

3. 3

   Add the minced garlic, dried thyme, and bay leaves, cooking for another minute until fragrant.

4. 4

   Pour in the rinsed lentils and hot vegetable broth. Bring to a gentle boil over medium-high heat.

5. 5

   Reduce the heat to low, cover with a tight lid, and simmer gently for 25 to 30 minutes until the lentils are tender but still hold their shape.

6. 6

   Uncover, remove bay leaves, and stir in the Dijon mustard and salt. Cook uncovered for 2 minutes to thicken any remaining liquid, then serve.