This week’s French Fridays with Dorie recipe is a classic: lentils. We’ve already made lentils a couple of ways for French Fridays – served as a side dish with salmon, with tuna (or without!) and in soup form. I love lentils and each time I make them, I wonder why I don’t make them more often. I’ve got a big bag of them now and think they might be something great to cook up a big batch of on weekends and use through the week in a variety of dishes. These lentils were simmered in some chicken broth with cloves, onions, celery, carrots, a bay leaf and some garlic. Dorie offers some suggestions for serving these with a vinaigrette but I chose to dress them simply with a little lemon juice, olive oil, lemon zest and some lemon-thyme from the garden. So simple. So good. Get the recipe for Dorie Greenspan’s basic French lentils here or on page 367 of Around my French Table. 
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SO pretty with all that zest!!!
These dark lentils were a delight – and a great accompaniment to the red snapper I picked up at the fishmonger. I, too, had forgotten how much I enjoy them…tend to have more with Indian food than anything else.
Pretty, pretty, brown lentils with little tufts of yellow peeking through. It’s getting chilly here in Colorado so making batches of soup appeals to me also. Nice to always have it available for lunch. Great to have a guy around that will “bring home the Snapper”. It appears that the two of you are settling back into your routine after a long and exciting trip to France this summer. My very good Toronto friends spend half their time in France, at their home in La Cadiére, and it’s a wonderful Life.
Ooh, that’s right, I had forgotten all about Dorie’s lentil soup. I loved that recipe and the temps here are quickly turning into soup weather. I might have to pull that one out again soon.
I have the same experience with lentils. I rarely make them, then wonder why when I do. They are so healthy and satisfying.
Wasn’t this lovely ? I had the same reaction about why am I not making them more. Luckily I still have a half bag left 🙂 Next time I am trying the vinaigrette. Though I do have to laugh that while I have missed a few recipes…I have trouble remembering the ones I did complete too !!
Jim is always after me to cook lentils and when he saw this week’s recipe he was a happy camper for sure. This was a nice recipe, and I also want to try them in a salad.
Very pretty presentation, Mardi! It is quite hard to make lentils look good, but you’ve done it!!
These were great, weren’t they. I ate them with dinner and took some in for lunch at work – so delish.
I LOVE lentils. Your salad looks so fresh and pretty with the lemon zest. I served the lentils as a side, and though they weren’t attractive, they were tasty. Lentils with snapper (any fish, really) is a perfect pairing, at least for the non-fish-challenged…
Mardi, nice call adding some lovely fresh lemon zest to the earthy lentils – this must have woken them up! Delicious presentation indeed!
Have a great weekend,
Andrea
I love (love!) the idea of lemon! I too make these often, and posted about my “typical” treatment. This has been one of the big revelations for me from FFWD, since I was not a lentil-lover prior to getting acquainted with Dorie. So worth it. Yours look delicious!!
This winter I want you to promise me you will make lentil soup regularly. It is so healthy and warming. Glad you enjoyed this recipe.
I was happy my first try at lentils was a success. I too need to cook them more.
An elegant presentation! Taste fab too!
They look beautiful and I love how you dressed them. Lentils are so useful in a gluten-free household, I make them often.
I agree – I like lentils, but I don’t seem to make them enough (such an easy side).
The lemon zest and thyme add a much needed pop of color to these!