All in all, a seriously solid side dish. I specifically chose red lentils for their colour and I like how they keep their shape when cooked. Although you can try the recipe with green or yellow lentils, I say, stick with red.

I also suggest that you always rinse your lentils a few times in cold water before starting the recipe. Try to chop the parsnips and carrots into equal-sized chunks. This will help them cook evenly and reach that perfect tenderness.

The natural sweetness of these two root vegetables add a wonderful counterbalance to the heat of the ginger and jalapeño too. Same goes for the jalapeño.

If you can, toast and fresh-grind your cumin seeds. This will give the dish a pleasing aroma plus add an extra kick to the spicy flavour profile. With regard to the vegetable broth, add less than the recipe calls for. Then, keep adding small amounts only as needed.

The goal is to end up with a side dish that remains moist but not runny. Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Recipe originally published in May Long overdue for an update with sparkling new photos and a brand new recipe video! You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment.

I never write a review before I make the dish, but I clicked on Dozer not knowing what to expect, and to my surprise, I had my aahhh for the day.

I made these as is subbing veg stock for chicken stock and added a spoon of bone broth that had to be used. It is so flavoursome. Served day 1 with baked chicken marylands and tonight with grilled Salt and butter asparagus on top. I needed to add ten minutes on my simmer, maybe too low?

I make this almost every week. I love it with spaghetti or mixed in scrambled eggs or on its own. Would it be possible to have metric conversions for this? Love all of your amazing recipes, please come to the UK soon!

Nagi is Australian. Our measurements are metric, exactly the same as yours in the UK. Either way, no element of this recipe requires weighing or conversion. Excellent, and so easy! I ate the first batch myself in just a few days!

Cooking the second batch now…while browsing through your other recipes 🙂. Simple and tasty! Thanks for this recipe! Excellent delicious healthy dish. Made tonight as a side dish and was super good! I omitted the zucchini since I did not have any so doubled the bell pepper. Will make again and adding the left overs to stew.

thanks for the recipe! Hi Spyndi, You say you doubled the bell pepper because no zucchini but neither are in the recipe for lentils. Am I looking at the wrong one? Because I hate zucchini but love capsicum.

Regards k. This is an amazingly tasty side dish. Pairs perfectly with kangaroo too. Nagi I love your website! Your recipes are so reliable, thanks to all the work you put into perfecting them. Thank you!

I want to make the confit duck and lentils for a dinner party. Could I make the lentils the day ahead and reheat? Any advice would be greatly appreciated. Thanks again for helping home cooks make wonderful restaurant quality food. Super delicious and easy to make.

Everyone loved this dish! Hi nagi. These are delicious! My question is, do these freeze well? Their rich, deep flavors and tender texture add complexity and depth to the overall meal, making for a delicious and satisfying combination.

Gobi Manchurian is an Indo-Chinese dish made from crispy, deep-fried cauliflower florets tossed in a tangy, spicy sauce. This flavorful and textured side dish adds a unique and exciting contrast to the earthy lentils, creating a memorable dining experience.

Tomato basil soup is a classic, comforting soup that pairs wonderfully with lentils. The tangy tomato base and aromatic basil provide a refreshing contrast to the hearty lentils, creating a well-balanced and delicious meal.

Roasted vegetables are a healthy and colorful side dish that works well with lentils. The caramelized, tender vegetables bring out the natural sweetness and add depth to the overall meal, enhancing the flavors of the lentils.

Garlic bread is a tasty and comforting side dish that pairs well with lentils. The crispy, buttery bread infused with garlic and herbs adds a delightful crunch and savory flavor that complements the earthy, rich lentils. Brown rice is a nutritious and hearty side dish that complements lentils.

The chewy, slightly nutty rice provides a satisfying and filling accompaniment that balances the earthy, protein-rich lentils. Grilled flatbread is a versatile and flavorful side dish that pairs wonderfully with lentils.

The slightly charred, chewy bread can be used to scoop up the lentils, making it a delicious and interactive dining experience.

Greek salad is a light, refreshing side dish that adds a touch of brightness to your lentil meal. The combination of crisp vegetables, tangy feta cheese, and zesty dressing creates a palate-cleansing contrast to the hearty lentils.

Cucumber raita is a cooling and creamy side dish that works well with lentils, especially when they are spiced. The combination of grated cucumber, yogurt, and herbs creates a refreshing accompaniment that balances the flavors and textures of the lentils.

Quinoa is a protein-rich, gluten-free side dish that pairs nicely with lentils. Its fluffy texture and mild, nutty flavor create a wholesome and satisfying base for the earthy lentils, making for a healthy and delicious meal.

Naan bread is a soft, chewy side dish that complements lentils, particularly in Indian-inspired dishes. The warm, pillowy bread is perfect for soaking up the flavors and sauces from the lentils, creating a mouthwatering and satisfying combination.

French onion soup is a rich, savory side dish that complements lentils. The combination of sweet caramelized onions, beef broth, and melted cheese creates a decadent and flavorful accompaniment that adds depth to the lentil dishes.

Sautéed greens, such as spinach or kale, are a healthy and simple side dish that works well with lentils. The tender, slightly bitter greens provide a palate-cleansing contrast to the hearty and earthy lentils, adding a touch of freshness to the meal.

Couscous is a light, fluffy side dish that pairs nicely with lentils.

Celery is a good addition. Incidentally, many similar recipes call for about a tablespoon of Cognac or Armagnac in the cooking liquid. And they work well served at rm. temp or cold if you must.

I start with olive oil and pancetta, then finely chopped leeks and carrot, next fresh sage leaves, add the lentils and coat well with with the cooking fat, add boiling vegetable broth and double concentrated tomato paste, cover and simmer.

Love this easy, beautiful dish! Everyone has such great elegant ideas in the comments on NYTCooking recipes. I went a simpler route. Needed a quick no fuss but not lightning fast dinner. Made these lentils to the T, then for dinner I toasted some Seeduction bread Whole Foods.

Buy it! Utterly divine and simple as could be. This was delicious. It tasted like France. I served them over fresh baby spinach which wilted from the warm lentils.

We also had grilled salmon. For lunch the next day the whole combination, spinach, lentils and salmon made for a great salad.

I thought it was a tiny bit salty so will reduce next time. I doubled the carrots and would do that again. Le Puy lentils taste wonderful and hold their shape well. The leftovers, served cold and dressed with a vinaigrette make for a wonderful salad.

Oh my goodness this is delicious! I followed the recipe to the letter, almost, deglazing the pan after the onions, carrot and garlic with a splash of white wine.

Served with morrocan spice courgettes and potatoes and with a green vegetable and it was extremely good. Can't wait to make it again, it will be a great accompaniment to roast pork, grilled fish or a spicy chicken dish. These came out well, and I served them as suggested with the cod wrapped in prosciutto.

But next time, I'll scale back this recipe. Six people? I had enough lentils to feed a mid-size army on the march. This is how I cook my lentils for a soup more water , but I also add chopped celery together with the carrots and then some dried mint and savory instead of the bay leaves.

The addition of a mustard vinaigrette and some chopped parsley transforms this into a delightful first course. Only two of us in the house, so I make half the recipe using 1 cup of lentils. I substitute chicken or vegetable broth for half the water. I also add red wine vinegar to taste teaspoon at a time at the end.

I bought these to serve with duck, which I believe is a classic. I will prob. soak these first in cool water. My way to prepare brown lentils so they cook evenly. Made multiple times with some added red wine, tomato paste, and leeks instead of onions.

I found it to be very bland. Needs at least twice as much garlic, twice as much onion, and more thyme. I used a strong vegetable stock, added celery and more carrots as well. I also added a dash of balsamic vinegar and some red wine. Use half as much lentils and still serve six.

CAUTION One Tablespoon of salt is likely an error. Maybe start with a teaspoon. This recipe is too bland and needs to be spiced up with more garlic, onions, cumin, and perhaps cinnamon, which I will add if I make it again.

I used one TEASPOON of salt. Great recipe and have made it repeatedly. Made a half batch and agree that salt should be cut back. I also add more garlic Sometimes use low sodium chicken broth instead of water. Serve as a side with tarragon chicken. Tres bien! Absolutely does not disappoint.

Fantastic recipe and a great way to enjoy Puy lentils. I added some white wine vinegar at the end of cooking and served it with pork belly. Don't know what they consider a serving size, but unless you're just eating a bowl of lentils, this is more like 12 servings.

Made with Chicken stock and I thought it was good if a bit flat. Next day sauteed some chopped bacon then added leftover lentils to heat up and finished with some crumbled cojita cheese.

Used as a base for grilled shrimp. Loved this. Reduced amount to one cup of lentils. Had roasted garlic and stock on hand and used that. Deglazed onions and carrots with white white. Did not add any salt — has plenty of flavor without it.

Total Time 40 minutes. Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month.

Anyone can view them - even nonsubscribers. Learn more. Print Options. Ingredients Yield: 6 servings. Add to Your Grocery List. Powered by. Preparation Step 1. Ratings 5 out of 5. Your rating. Have you cooked this?

Mark as Cooked Log in or sign up to mark this recipe as cooked. Private Notes Leave a Private Note on this recipe and see it here. Add Note. The combination of grated cucumber, yogurt, and herbs creates a refreshing accompaniment that balances the flavors and textures of the lentils.

Quinoa is a protein-rich, gluten-free side dish that pairs nicely with lentils. Its fluffy texture and mild, nutty flavor create a wholesome and satisfying base for the earthy lentils, making for a healthy and delicious meal.

Naan bread is a soft, chewy side dish that complements lentils, particularly in Indian-inspired dishes. The warm, pillowy bread is perfect for soaking up the flavors and sauces from the lentils, creating a mouthwatering and satisfying combination.

French onion soup is a rich, savory side dish that complements lentils. The combination of sweet caramelized onions, beef broth, and melted cheese creates a decadent and flavorful accompaniment that adds depth to the lentil dishes.

Sautéed greens, such as spinach or kale, are a healthy and simple side dish that works well with lentils. The tender, slightly bitter greens provide a palate-cleansing contrast to the hearty and earthy lentils, adding a touch of freshness to the meal. Couscous is a light, fluffy side dish that pairs nicely with lentils.

Its delicate texture and mild flavor create a satisfying and versatile base for the earthy lentils, making for a delicious and easy-to-prepare meal.

Moroccan carrot salad is a bright and flavorful side dish that adds a touch of exotic flair to your lentil meal. The combination of tender, spiced carrots, fresh herbs, and tangy dressing creates a refreshing and palate-cleansing contrast to the hearty lentils. What To Serve With Zucchini.

What To Serve With Raclette. What To Serve With Shredded Chicken. Your email address will not be published. Corrie Cooks » Side Dishes What To Eat With Lentils? Jump to Recipe. Table of Contents 1. Yellow Rice 2. Caramelized Onions 3.

Gobi Manchurian 4. Tomato Basil Soup 5. Roasted Vegetables 6. Garlic Bread 7. Brown Rice 8. Grilled Flatbread 9. Greek Salad Cucumber Raita Quinoa Naan Bread French Onion Soup Sautéed Greens Couscous Moroccan Carrot Salad More Recipes What To Serve With Lentils.

What To Serve With Lentils. Looking for the best sides to eat with your flavorful lentils? We have 16 delicious ideas for the perfect meal. Course: dinner, lunch, Side Dish.

What To Serve With Shredded Chicken. Your email address will not be published. Corrie Cooks » Side Dishes What To Eat With Lentils? Jump to Recipe. Table of Contents 1. Yellow Rice 2. Caramelized Onions 3. Gobi Manchurian 4. Tomato Basil Soup 5.

Roasted Vegetables 6. Garlic Bread 7. Brown Rice 8. Grilled Flatbread 9. Greek Salad Cucumber Raita Quinoa Naan Bread French Onion Soup Sautéed Greens Couscous Moroccan Carrot Salad More Recipes What To Serve With Lentils.

What To Serve With Lentils. Looking for the best sides to eat with your flavorful lentils? We have 16 delicious ideas for the perfect meal. Course: dinner, lunch, Side Dish. Cuisine: American. Keyword: Creamy Lentils, lentils, red lentils.

Prep Time: 5 minutes minutes. Cook Time: 10 minutes minutes. Total Time: 15 minutes minutes. Servings: 2. Author: Corrie. Instructions Make the best lentils using your favorite recipe. Make a side dish from the list above. You can eat lentils with roasted vegetables, yellow rice, couscous, caramelized onions, gobi manchurian, tomato basil soup, brown rice, grilled flatbread, Greek salad, cucumber raita, quinoa, and naan bread.

Serve and enjoy a wonderful meal 🙂. Tried this Recipe? Pin it for Later! Mention corriecooksblog or tag corriecooks! Leave a Reply Cancel reply Your email address will not be published.

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Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Side Dish Beans and Peas. Easy Lentils Side Dish.

Submitted by diaznanc. Trending Videos. Add Photo 2. Prep Time:. Jump to Nutrition Facts. Directions Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes. I Made It Print. Nutrition Facts per serving Calories 1g Fat 43g Carbs 13g Protein. Add Your Photo.

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