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36 Comments
margaret L.
April 8, 2015
As my lentils cook, I write this. I've been adding to my bean repertoire since I learned that Campbells actually come from the earth. (I had a lot to learn) But today I have a question for Patricia Wells, or anyone. I have been eating my lentils raw, soaked over night (or several) soaking several times a day. The story suggests we get Really Good Lentils and. Here is the thing. I can buy a bag from my grocer and get them to sprout in a day or two. But my good green lentils from my trusted organic store the lentils can go several days and never sprout. So, How do we know whats really good?
Nataleigh V.
April 6, 2015
Served with green curried vegetables. Really good. Look forward to using the rest of the lentils the rest of the week. Did not have a bay leaf so substituted with a star anise for some flavor in the lentils.
geneva M.
February 5, 2013
as one person said Lentils are an amazing source of protein, fiber, folate, iron and magnesium...as a salad you can even cook up a nice batch and have in the fridge for several day lunches....you can add cut up veggies such as cooked leeks, carrots, peppers, etc....you can't much healthier and it's filling!!!! one salad that will leave you satisfied...
AntoniaJames
January 22, 2013
Alas, these seemed a bit flat on the second day. Wondering if anyone else had that experience. If you are planning to make ahead to serve guests, you may want to give this recipe a test drive to confirm that you like these lentils as much after a day or two. They were fabulous when freshly made. ;o)
AntoniaJames
January 22, 2013
I had a fair bit of broth left over, which I saved. Now I'm glad I did. Half of the rather large quantity of uneaten lentils will go into a soup with kale, tomatoes, sage and the usual aromatics, with the other half to be used in a salad with some roasted sweet potatoes I have on hand "Sally's Special Sweet Potatoes", posted here), parsley, pumpkin seeds, dried cranberries and a maple syrup, cider vinegar and mustard vinaigrette. (Can you tell that I don't mind a bit having all these cooked lentils on hand?!) ;o)
AntoniaJames
March 29, 2013
Okay, for those of you who were disappointed with how these lost their flavor the next day or later than that: The solution is so simple. Once the lentils are cooked, set aside the ones you don’t plan to eat right away, but do so in their broth, with the bay leaf, garlic and onion. That way, they’ll have the benefit of a continuing infusion. Cover and store until about 30 minutes before you’re ready to eat them (on Day 2 or 3 . . . I typically freeze legumes after Day 3.) Then, take them out of the fridge and warm them up, very thoroughly, in the broth, with the bay leaf and onion. Actually, there probably won’t be much broth, as they legumes will continue to soak it up. Drain, remove the bay leaf, garlic and onion, and continue with Step 3 of the recipe, as you did on Day 1, adding the vinegar and oil and letting it sit. Enjoy!! ;o) P.S. I'll post an abbreviated version of this on the recipe.
claireinaustin
January 13, 2013
anybody know how about how many cups of lentils in a pound? I have some in a big jar but don't know how much I need for this recipe.
SwissKiki
January 13, 2013
Fabulous! I used Italian brown lentils. Then I tossed this with roasted bell pepper, olives, canned tuna, oregano and fresh chopped garlic to make a salad. It's really just like I've had in the restaurants in Paris!
Macedoine
January 11, 2013
I tried this, and mustered up all the willpower I could manage not to tweak, add, or otherwise substitute. (Okay, fine. I did use balsamic instead of red wine vinegar.) I have to say, all the lentil rapture in your introduction is no exaggeration - these are simply sublime. They're incredibly addictive - and I love that I'm feeling that way about something that's actually a healthy meal, as opposed to the usual suspects of baked goods, chocolate, or dessert!
fhp
January 11, 2013
Oh Dear
Balsamic raises its beastly head again and again and again.
How can I extoll the virtues of French (underlined) not Italian, French Red Wine Vinegar
Balsamic raises its beastly head again and again and again.
How can I extoll the virtues of French (underlined) not Italian, French Red Wine Vinegar
Emelie T.
January 10, 2013
Years ago I had a fabiulous lentil salad with poached eggs and some greenery at a small cafe in Paris. Best lunch ever and I have been trying to replicate it at home ever since with no luck. Couldn't get the flavor - until I tried this recipe last night. Absolutely dead on and just as good as I remembered it. Thanks so much.
darksideofthespoon
January 10, 2013
I've been waiting for a french lentil recipe! This was AMAZING, I keep going to the fridge for sproonfuls. Last night I made a side dish of Gena's Kale and Lentil salad - delicious. My husband cleared the plate, which is amazing considering his small aversion to lentils, kale AND purple cabbage!
I might poke ONE more clove in the onion next time, just because I love clove.
I might poke ONE more clove in the onion next time, just because I love clove.
Heather B.
January 10, 2013
Delicious! It was very hard for me to not add anything to the recipe, but it was totally on spot. Thank you!
mayK
January 10, 2013
I triedt his recipe with Beluga-lenils, these are small black lentils, who hold there shape after cooking and have a nutty consistensy/taste. I cook them for 12-15 min and let them cool in the cooking liqiud,then dressing them with olive oil + vinegar + salt/pepper.
Thank you so much for this recipe and for the Mujaddarra-recipe, it´s really has changed my use of lentils:))
mayK
Thank you so much for this recipe and for the Mujaddarra-recipe, it´s really has changed my use of lentils:))
mayK
Regine
January 9, 2013
Sorry for the typos. Steamed not stealed. Powder not powdet. Generous not geberoud.
Regine
January 9, 2013
Made this tonight. Very good. I ate it with stealed white rice. You really need to wait 10+ minutes for the flavors to really go into the lentils. I also added some garlic powdet. I find that you must be quite geberous with salt to really appreciate this dish. Even my 8 year old liked it and ate it just like that.
Alexandra S.
January 9, 2013
These sound wonderful! One question for anyone out there — do you recommend a good online source for lentils? I have few nice shopping options nearby, the best being Wegman's, which does not sell a nice variety of lentils. I would be willing to pay for shipping for such a delicacy. Can't wait to try these!
Nancy P.
January 10, 2013
We have beluga, Spanish Pardena (better for soup) and French Green lentils from Zursun in Idaho online at www.lacuisineus.com
Alexandra S.
January 10, 2013
Thank you, Nancy! I will check out that site. Never heard of it. Sounds awesome!
AntoniaJames
January 9, 2013
Cannot wait to try this. Wells is one of my favorite food writers, ever. Like others here, I'm trying to figure out how on earth I've missed this one. ;o)
kasia S.
January 9, 2013
I wish I wasn't home sick with the flu, I'm just missing the red wine vinegar ( need a new one) and cloves :( but this weekend I am SO making it, I'm always amazed how vinegar improves all the other flavors and how well it's used in French cooking - definitely not an ingredient to miss. Thank you for this wonderful post, I'm going to make this salad and get the cookbook asap!
Aimless
January 9, 2013
I'll try this because I love lentils and it's so easy, but I can't imagine that it will beat out Mujaddara with Spiced Yogurt by Rivka. Those are some lentils.
kasia S.
January 9, 2013
I just looked up the Mujaddara with Spiced Yogurt, wow does it look tasty, and it uses a lot of onion haha, it has to be good, thanks for mentioning it, I will make it as well!
stinkycheese
January 9, 2013
One of my favorite lentil recipes. I've been making this ever since I got Patricia's book many years ago. So glad to see it on Food52!
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