Some times I get tired of the same old side dishes of rice or potatoes. Here is an easy recipe I found for cooking lentils to use as a side dish. It is a very French thing to do with lentils and we made this last week. And the cool thing is that the leftover lentils can be dressed with simple salad dressing and then you have lentil salad (which makes a great lunch).

So…super easy, very healthy, cheap, and plenty of leftovers. What’s not to like.

NOTE: the recipe calls for French lentils, but I did not have any of those. So I just used regular brown lentils that we had on hand and it was delicious. Use French lentils if you can get them, but use any lentils and this is still a keeper.

Lentils (the French way)

INGREDIENTS

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ¼ cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

PREPARATION

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.