Green French Lentils with Potatoes and Spinach

Name: Green French Lentils with Potatoes and Spinach
Prep time: 20 min
Total time: 30 min
Ingredients: 1 cup of dried green lentils from Le Puy or brown lentils; 2 medium carrots; peeled and sliced; 1 onion; chopped; 1 stalk celery; chopped; 2 cloves garlic; minced; 2 medium tomatoes; fresh or canned; seeds removed and chopped; 5-6 small new potatoes; (the red ones) cubed; 1 bunch fresh spinach; 6-8 oz.; stems removed; 1 TBSP chopped parsley,; 1 tsp thyme; 1 bay leaf; salt and pepper to taste; 3 TBSP olive oil; 7 cups water or chicken stock

Published on February 15, 2019 | By surleplat |

Lentils are so versatile and easy to cook because they do not have to be presoaked. They cook rather quickly, in less than an hour, and you can have a complete nutritious meal. Lentils have cholesterol lowering fiber, help manage blood sugar, and are full of vitamin B and protein. The slow burning carbohydrates in lentils help increase your energy levels and brain power. Good for your heart too!

Buy the dried lentils. There are many different types. I love the small green lentils from Le Puy in France. These can sometimes be a little hard to find but worth the investment of your time. The red and yellow lentils are typically used in Indian cooking. You can usually buy the plain greenish brown colored lentils at any grocery store and they will produce satisfying results. Remember, no pre- soaking required so you can make a last minute decision and still produce a yummy one pot meal or use them as a side to compliment anything from fish to meat.

- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes

Ingredients

1 cup of dried green lentils from Le Puy or brown lentils
2 medium carrots, peeled and sliced
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 medium tomatoes, fresh or canned, seeds removed and chopped
5-6 small new potatoes, (the red ones) cubed
1 bunch fresh spinach, 6-8 oz., stems removed
1 TBSP chopped parsley,
1 tsp thyme
1 bay leaf
salt and pepper to taste
3 TBSP olive oil
7 cups water or chicken stock

Instructions

Sauté the onion, celery, carrots and garlic in olive oil in a large soup pot. The french use a mixture of onions, celery and carrot as the base for many of their soups and vegetables. This onion, celery, carrot mix is called a mirepoix(see definition in my Basics) When vegetables have softened, add lentils and 7 cups of water or chicken stock. Bring to a boil and then turn down heat and simmer for about 10-15 minutes.
While beans are simmering add chopped tomatoes, potatoes, and other seasonings. Add spinach at the very end when beans are tender. It will look like a lot, but just push the fresh spinach down into the pot and continue cooking until it is wilted but still bright green.
Add more water if necessary to make sure beans and vegetables are covered with liquid while cooking. When beans and potatoes are tender, make sure they do not overcook and become mushy, you are ready to serve. This usually takes about 25-30 minutes depending on the type of lentils that you are using. Lentils can be accompanied by brown rice, couscous or other grains as a whole meal or main course. You can also add more water or chicken stock and serve it as a hearty full meal soup.