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.


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  • Course Sides
  • Cuisine French
  • Keyword Delicious, Different, Flavor
Servings Prep Time Cook Time
8 people 15 minutes 45 minutes
Passive Time Total Time
1 hour
Servings Prep Time Cook Time
8 people 15 minutes 45 minutes
Passive Time Total Time
1 hour
Degree of Difficulty
Moderately difficult
  • 1 tbspn 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
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Heat olive oil in a medium sauté pan over high heat.
  3. Peel and finely chop onions, carrots, parsnips, celery and add to sauté pan.
  4. Sauté until vegetables and onions are soft.
  5. Add parsley, bay leaf, thyme and black pepper and cook until the vegetables turn brown.
  6. Add beef consommé, beef broth and demi-glace and reduce by half.
  7. Rinse lentils and add to vegetables and heat through for about 5 minutes. Stir to combine.

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