This side dish is quintessentially French. At its best, is made with veal demi-glace, and the good news is you can buy it locally or online. I have made my own, but it did take three days. Or you can substitute demi-glace with a well reduced consommé and beef stock.

Any one of these three solutions must be combined with well browned vegetables. This actually is as important as the demi-glace or reduced consommé.  Making this dish is almost like saying I’m making it because I can, and it is outstanding, if you can describe a delicious dish of lentils outstanding, I can.

French Lentils

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Course: Sides
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Degree of Difficulty : Moderately difficult
Servings: 8 people


  • 1 tbsp olive oil
  • 1 medium carrot finely chopped
  • 1 medium parsnip peeled and chopped
  • 1 medium onion finely chopped
  • 1 large stalk celery finely chopped
  • 1/2 cup chopped parsley
  • 1 bay leaf
  • 2 tsp thyme crushed
  • 1/2 tsp black pepper
  • 1/2 cup veal demi glace
  • 1 can beef consommé (Campbell's is best)
  • 1/2 cup beef broth
  • 1 can lentils rinsed


  • Gather all ingredients before starting recipe.
  • Heat olive oil in a medium sauté pan over high heat.
  • Peel and finely chop onions, carrots, parsnips, celery and add to sauté pan.
  • Sauté until vegetables and onions are soft.
  • Add parsley, bay leaf, thyme and black pepper and cook until the vegetables turn brown.
  • Add beef consommé, beef broth and demi-glace and reduce by half.
  • Rinse lentils and add to vegetables and heat through for about 5 minutes. Stir to combine.

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