NYT Cooking: This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with <a href="http://cooking.nytimes.com/recipes/8174-cod-baked-with-prosciutto">cod baked with prosciutto</a>), redolent of a Provencal feast.
This luxurious, comforting Golden French Lentil Soup is truly a meal in a bowl! It's loaded with protein-packed lentils, vegetables, greens, and warming spices. Serve it as the main course with crusty whole grain bread for a healthy, filling, vegan and gluten-free meal the whole family will love.
I just love this salad of French green lentils, crunchy vegetables and creamy goat cheese in a lemon vinaigrette. I make it when I get fed up with hasty on-the-go lunches, and crave something wholesome and delicious to nourish my spirit. Amazing how good food can do that.