It’s one of our most popular new recipes of 2025 for a reason (that reason being it’s easy, versatile and very delicious).

Nutty green-black lentils du Puy and creamy cheese are the foundation for this salad, which is found throughout France.

1. In a large flameproof casserole, combine the lentils, water, and a generous pinch of salt. Bring the water to a boil over high heat, lower the heat, and cover the pan. Simmer for 25 minutes, or ...

View full sizePhoto by Celeste WardWarm French Lentils There's a little Mediterranean market here in town that I love to shop at when I'm in the area. It's called Nabeel's International Market ...

Print Recipe Print Recipe . By Valli Herman. July 27, 2005 . ... ¾ cup French green lentils or Beluga lentils, rinsed and picked through. 3 bay leaves. 2 teaspoons kosher salt.

Simmer for 20 to 25 minutes, until the lentils are tender but not mushy. Drain and set aside to cool, discarding the bay leaf, fennel and celery tops and shallot half.

Rinse and sift through the lentils for any small stones. Put the lentils, thyme and bay leaf in a large saucepan and cover with water by about 1 1/2 inches.

1 cup of dried lentils (Puy, aka French, are suggested — but use what you've got!) 1 medium yellow onion (or a few stalks of green onion) 2 carrots, cut into rounds (Add a parsnip or stalk of ...

2. Drain and rinse the lentils. Bring another 3 quarts of water and 2 teaspoons salt to a boil. Add the lentils and boil until cooked but still firm. This can take only 2 minutes or longer ...