Gluten Free French Lentils
French green lentils — the small, slate-colored Puy variety — have a naturally firm texture that holds up beautifully through a long simmer, making them ideal for a dish this satisfying. Sautéed onion, carrot, and celery build a fragrant, savory base before the lentils ever hit the pan, and fresh thyme and a bay leaf perfume the whole pot as everything cooks low and slow in chicken broth. A finishing stir of red wine vinegar and Dijon mustard lifts the earthy richness with just enough brightness and bite. The result is something that feels deeply French — rustic, hearty, and quietly elegant all at once. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required; just straightforward cooking with clean, whole foods. Scatter some fresh parsley over the top before serving and you've got a beautiful side or light main that works for four people without any fuss.
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Learn more →Ingredients
4 servings
- 1 cup french green lentils (puy lentils), rinsed
- 2 ½ cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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