French Lentils With Garlic and Thyme

Earthy French green lentils braised with aromatic vegetables and fresh thyme. Simple, hearty, satisfying.

By Cressio Rinaldi

Lentils are one of the best things you can cook on a budget. They are cheap, filling, and they don’t need soaking. French green lentils are even better, because they keep their shape as they cook. You get tender lentils with a slight bite, not a pot of mush.

This recipe builds flavor in layers. You soften the onion, carrot and celery in olive oil, add garlic, then cook the lentils in vegetable broth with thyme. The finish is a spoonful of Dijon mustard, which adds a bright, tangy note that wakes up the whole pot.

It makes enough for four, takes about 45 minutes and mostly looks after itself. It is a dish you can eat as a main, a side or a cold salad the next day.

Read this first

1. Rinse the lentils and check for small stones.
2. Cook them at a gentle simmer. A hard boil breaks them apart.
3. Stir in the mustard at the end, and taste before adding salt.

Prep time: 10 mins · Cook time: 35 mins · Serves 4

Ingredients

• 1.5 cups French green lentils
• 2 tbsp Olive oil
• 1 medium Onion, diced
• 2 Carrot, diced
• 2 stalks Celery, diced
• 4 Garlic cloves
• 4 sprigs Fresh thyme
• 4 cups Vegetable broth
• 1 tbsp Dijon mustard

Instructions

1. Rinse lentils. Sauté onion, carrot, and celery in olive oil over medium heat for 5 minutes. Look for: Clean lentils, with no stones, and the water running clear.
2. Add garlic and cook for 1 more minute. Look for: The onion is translucent and the vegetables smell sweet.
3. Add lentils, thyme, and broth. Bring to a boil then reduce to a simmer. Look for: The garlic smells fragrant and has not browned.
4. Cook uncovered for 25-30 minutes until lentils are tender. Look for: The liquid is at a gentle simmer, with small bubbles. The lentils are tender with a slight bite.
5. Stir in Dijon mustard. Season with salt and pepper. Remove thyme sprigs before serving. Look for: The lentils are glossy and lightly coated with a tangy, savory liquid.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 200
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 26g
• Fiber: 8g
• Sugar: 5g
• Protein: 9g
• Sodium: 890mg
• Cholesterol: 0mg

Notes

• Storage: Refrigerate in an airtight container for up to 5 days — lentils hold their shape and flavor well.
• Freezing: Freezes well for up to 3 months; thaw and reheat gently on the stove with a splash of broth to loosen it up.
• Why French Lentils: French green lentils hold their shape better than red or brown lentils here, so the dish stays textured rather than turning to mush.

Cook It With Me

Rinse the lentils

Put the 1 1/2 cups of French green lentils in a sieve. Run cold water over them and sort through them with your fingers, removing any small stones or damaged lentils. There is no need to soak them.

Build the flavor base

Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, 2 diced carrots and 2 diced celery stalks. Sauté them for 5 minutes, stirring now and then, until they soften and the onion looks translucent.

Add the garlic

Add the 4 garlic cloves, minced or thinly sliced, and cook for 1 more minute, until fragrant.

Simmer the lentils

Add the rinsed lentils, the 4 thyme sprigs and the 4 cups of vegetable broth. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 25 to 30 minutes, until the lentils are tender. Start tasting at 25 minutes. They should be soft with a slight bite.

Finish

Stir in the 1 tablespoon of Dijon mustard. Season with salt and pepper. Remove the thyme sprigs, since the woody stems are not nice to eat, and serve.

The Ingredients, One by One

French green lentils

Also called Puy-style lentils. They are smaller than brown lentils and stay firm when cooked. Brown lentils work, but they get softer. Red lentils fall apart, so they are not a good substitute here.

Onion, carrot and celery

This classic trio is the base for many soups and stews. Dice them to a similar size so they cook evenly.

Garlic

Four cloves give a mellow, sweet garlic flavor after simmering.

Fresh thyme

Whole sprigs flavor the broth and are removed at the end. If you use dried thyme, use about 1 teaspoon.

Vegetable broth

The lentils take on the flavor of the liquid, so use one you like. A low-sodium broth gives you more control over the salt.

Dijon mustard

One tablespoon adds tang and depth. It doesn’t make the dish taste like mustard. It just wakes up the other flavors.

The Technique Behind It

Why a gentle simmer

A hard boil knocks lentils against each other and the pot, and they break apart. A gentle simmer keeps them whole.

Why you cook them uncovered

Cooking uncovered lets the liquid reduce, so the lentils end up lightly coated and not swimming. If the pot looks dry before they are tender, add a splash of water.

Why the mustard goes in last

Heat dulls mustard’s tang. Adding it at the end keeps the flavor bright.

Mistakes That Cost You the Dish

• Boiling hard The lentils burst and turn to mush.
• Not checking for stones It is rare, but a stone can break a tooth.
• Salting too much too early The broth reduces and gets saltier. Taste at the end.
• Overcooking The lentils lose their bite. Start tasting at 25 minutes.
• Leaving the thyme stems in They are woody and unpleasant to chew.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Lentils are still hard	Not cooked long enough, or old lentils	Keep simmering, and add a splash of broth if the pot is dry.
Lentils are mushy	Overcooked or boiled hard	Next time, simmer gently and check at 25 minutes.
Dish is watery	Too much liquid	Simmer a few more minutes, uncovered.
Dish is bland	Not enough salt or acid	Add salt and a squeeze of lemon or a little more mustard.
Dish is too salty	Salty broth	Add a splash of water or a squeeze of lemon.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
French green lentils	Firm, peppery lentils	Brown or black beluga lentils work. Cooking times differ.
Vegetable broth	Flavored liquid	Chicken broth works. Water with a bay leaf also works.
Fresh thyme	Earthy, herby flavor	Dried thyme, rosemary or bay leaf work.
Dijon mustard	Tang	A splash of red wine vinegar works.
Olive oil	Softens the vegetables	Butter also works.
Carrot and celery	Sweetness and aroma	Leeks or fennel work.

Plan Ahead

• Make ahead: It tastes even better the next day.
• Fridge: Up to 5 days in an airtight container.
• Reheat: On the stove with a splash of water or broth.
• Freezer: Freezes well for up to 3 months.

What to Serve With It

Serve the lentils on their own, over rice, or with a fried egg on top. They go well with roasted vegetables, sausages or grilled fish. Cold, they make a good salad with a little olive oil and lemon.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.