Authentic French Green Lentil Recipe with Mustard Vinaigrette

This French green lentils recipe is simple, flexible, and uses just five ingredients. There’s no soaking required, so it comes together quickly—ideal for weeknights or holiday sides.

A large bowl of french green lentils on a table with a striped dish towel.

What We Love About This Recipe

French green lentils (lentilles du Puy) are smaller and darker than typical green lentils, with a firm texture and rich flavor.
This effortless recipe uses just garlic, salt, and optional bay leaves to enhance the lentils’ natural taste.
Lentils cook quickly and do not require soaking, so they’re a reliable pantry staple for fast, nutritious meals.

Chef’s Tips

Watch the lentils closely as they cook. Their small size makes them prone to overcooking, so begin checking for doneness around 15 minutes.
The method works for other lentil varieties, but adjust cooking times: green lentils 18–20 minutes, brown lentils 20–25 minutes, and black lentils 25–30 minutes.

A bowl of French green lentils on a tabletop with a striped dish towel and a large wooden spoon.

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5 from 1 vote

Simple French Green Lentils Recipe

Prep: 10

Cook: 20

Total: 30

An easy, three-ingredient method for classic French lentils that works well in bowls, salads, soups, or as a side to any protein.

Cheryl Malik

6 servings

Ingredients

1 cup French green lentils
4 cups water or vegetable broth
2 cloves garlic smashed
2 large bay leaves optional
½ teaspoon salt more or less to taste

Equipment

Fine mesh strainer
Medium, heavy-bottomed pot with lid
Large wooden spoon

Instructions

Place 1 cup French green lentils in a fine mesh strainer and rinse thoroughly under running water. Remove any small stones or damaged lentils.
Transfer the rinsed lentils to a medium pot. Add 4 cups water (or vegetable broth), 2 smashed garlic cloves, and 2 large bay leaves if using. Stir to combine.
Bring the pot to a rapid boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer. Stir occasionally and check for tenderness between 15 and 30 minutes, depending on your lentils.
When the lentils are tender, remove the pot from heat and drain any excess liquid.
Discard the garlic and bay leaves. Sprinkle ½ teaspoon salt (adjust to taste) over the lentils and stir gently. Serve as a side, in salads, bowls, or soups.

Notes

Lentils: This method works with other lentil types, but adjust cooking times as needed: green 18–20 minutes, brown 20–25 minutes, black 25–30 minutes.
Cook Time: Lentils can overcook easily—check for doneness often, especially after 15 minutes.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months.

Nutrition Information

Servings are approximate and depend on portion size. Nutritional values are estimates for one serving based on the listed ingredients and do not include optional additions. Actual values may vary by brand and ingredient choices.