Lentils with French Herbs

Leave it to my man Mark Bittman to devise this simple and satisfying dish. Herbes de Provence are a wonderful addition to lentils. Everyone has Italian Seasoning on hand, so why not adopt this blend, a sort of French Seasoning? It’s a mixture of marjoram, thyme, savory, basil, rosemary, sage, fennel and sometimes lavender.

Serve alone with crusty bread, chicken or fish.

Lentils with French Herbs


2 cups dried green or brown lentils, washed and picked over
2 medium carrots, cut into 1/4-inch cubes
1 small sweet potato, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. Herbes de Provence
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Chopped fresh herbs for garnish (optional)


1. Put the lentils in a large, deep saucepan with water to cover. Cook over medium heat, stirring occasionally, until they begin to soften, 15 to 20 minutes, then add the carrots, sweet potato, onion, garlic, and herbs.

2. Continue to cook, adding just enough water if necessary to keep the beans moist, until the lentils and vegetables are tender, 35 to 45 minutes total. Sprinkle with salt and pepper, add the olive oil, and keep warm.

3. Garnish with herbs and serve.

-Adapted from Mark Bittman


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