Photo of French Green Lentils by WW

French Green Lentils

2 - 3
PersonalPoints™ per serving
Total Time
32 min
12 min
20 min
Green lentils make a nutty, rich-tasting side dish. Or turn this recipe into a salad by serving it cold with a splash of white balsamic vinegar.


Dry lentils

½ pound(s), French green-variety, picked over

Uncooked red onion(s)

1 small, peeled and pierced with 3 whole cloves

Bay leaf

1 leaf/leaves

Uncooked carrot(s)

1 medium, cut into large dice

Table salt

1½ tsp(s), divided

Black pepper

½ pinch, freshly ground

Fresh parsley

2 tbsp(s), fresh, chopped

Olive oil

2 tbsp(s), extra-virgin (8 tsp total)


  1. Place lentils in a medium saucepan or stockpot. Add onion, bay leaf, carrot and 1 teaspoon of salt; pour in enough water to cover lentils and vegetables by 1 to 2 inches. Bring to a boil; cover, reduce heat to low and simmer until lentils are al dente, checking to be sure that water doesn't boil away, adding hot water if necessary, about 15 minutes.
  2. Remove lentils from heat; discard onion and bay leaf (and drain, if necessary). Gently stir in remaining 1/2 teaspoon each of salt and pepper, parsley and oil. Yields about 1/2 cup per serving.


For extra flavor, stir in a splash of balsamic vinegar.