Puy lentils, the small dark-green variety from France, are best for this dish because of their fine flavor, quick cooking, and ability to hold their shape. You can add other vegetables: A handful of tender peas and asparagus tips would bring welcome touches of spring. Dressed while warm with a little more olive oil and lemon, this makes a good salad.


  • 1 cup lentils, picked over
  • 3 tablespoons olive oil
  • 2 scallions or 1 small onion, chopped
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1/2 celeriac (celery root), peeled and diced
  • 1/2 small delicata squash, peeled, seeded, and diced
  • 1 garlic clove, minced
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley, plus 1/3 cup chopped fresh parsley
  • 3 to 4 teaspoons whole-grain mustard, or to taste
  • Squeeze of lemon juice to taste
  • Salt and pepper to taste


Put the lentils in a bowl and cover with water. (If you have time, soak for an hour or so. Drain before using.)

Meanwhile, heat the olive oil in a large saucepan over medium-low heat. Saute the diced vegetables for a few minutes, stirring. Add the lentils with the herbs and 3 cups of fresh water. Simmer the lentils, covered, until tender. Do not let them get mushy (the time can vary greatly, from 20 to 60 minutes, depending on the type and age of your lentils). When done, drain the lentils, discarding the thyme and parsley sprigs. While the lentils are still warm, season to taste with the mustard, lemon juice, salt, and pepper. Stir in the chopped fresh parsley just before serving.

Serves 4 or more.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Braised Lentils