Simple Braised French Lentils

(from Feasting At Home by Sylvia Fontaine)

After taking a virtual cheese class from Paris a few weeks ago, I was reminded of how much I miss some of my favourite French dishes. I am a fan of Sylvia's blog and this recipe is so tasty, but also comforting and nourishing. I like to eat it as a side with chicken or fish, but I my favourite is a warm bowl with a poached egg on top. That is comfort for me!

2 tbsp olive oil

1 onion, diced or 1 large leek, white & light green part, sliced

1 cup celery (or 1 fennel bulb)

1 cup diced carrot

3 to 4 cloves garlic, roughly chopped

1 1/2 cups dry green lentils du Puy (or small black lentils - caviar, beluga)

1/4 cup Sherry, red wine, white wine or Marsala (or skip it and add 1 tsp red wine vinegar at the end)

4 cups vegetable or chicken stock

2 tsp salt

1/2 tsp Sarafino whole grain mustard

4 to 5 sprigs fresh thyme or 1 tsp dried

2 bay leaves

1. Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
2. Add the wine. Let this cook-off, about 2 minutes.
3. Add stock, salt and mustard; stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat  25-30 minutes or until lentils are tender.
4. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt.  A tiny little splash of red wine or sherry vinegar livens them up.

Makes 6 to 8 servings

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette.  Or use for breakfast, warmed on toast, with a poached egg and an herby green sauce like gremolata or chimichurri.