Simple Braised French Lentils: Lentil à la Lyonnaise Recipe

Recipe

Simple Braised French Lentils

Serves 4 as a main

Indulge in the comforting flavors of the season with this recipe for Simple Braised French Lentils from the Bisous & Brioche cookbook. This hearty dish combines the earthy richness of lentils with a touch of French elegance, perfect for cozy March evenings. Each spoonful transports you to the rustic charm of Lyon, promising a delightful culinary journey that celebrates the essence of early spring.

INGREDIENTS

1 1/2 cups Puy lentils, rinsed
2 bay leaves Mme Beaupré’s Homemade Vinaigrette (recipe below)
6 cooked strips of bacon, chopped
1/4 cup finely chopped scallions
1/4 cup minced parsley
Poached or fried eggs (optional) for as many people as you are serving

RECIPE

  1. Place the lentils in a medium pot and fill it with cold water. Add the bay leaves. Bring to a boil and cook, stirring occasionally, until the lentils are soft enough to bite through but still fi m and not mushy, 25–35 minutes.
  2. Drain and remove the bay leaves. Pour the lentils into a large bowl.
  3. Add the desired amount of dressing to the lentils while they are still warm. Start with 1/2 cup of the essing, then taste and add more if desired.
  4. Stir in the bacon, scallions, and parsley and season with sea salt and pepper.
  5. Spoon into a serving bowl if serving as a side, or onto individual plates if serving as a main, and add poached or fried eggs if desired.

Mme Beaupré’s Homemade Vinaigrette
Makes 1 1/2 cups

INGREDIENTS

1/4 cup grainy or smooth Dijon mustard
2 Tbsp champagne or white wine vinegar
1 cup mild-tasting olive oil or grapeseed oil
1 shallot, finely minced
1 Tbsp finely minced tarragon (optional)

RECIPE
  1. In a Mason jar, measuring cup, or glass bowl, whisk together the Dijon and vinegar.
  2. Very, very slowly, drizzle in the oil while whisking vigorously until well blended.
  3. Mix in the shallot and tarragon (if using), and season to taste with sea salt and pepper. The dressing will keep in the fridge for 4–5 days.

Recipe excerpted from Bisous & Brioche by Laura Bradbury and Rebecca Wellman. Copyright © 2020 by Laura Bradbury and Rebecca Wellman. Reprinted with permission of TouchWood Editions.