5 Must-Try Green Lentil Recipes from Barefoot Contessa

Ina Garten, better known as the Barefoot Contessa, has made quite a name for herself with her accessible yet sophisticated recipes. One of the standout features of her culinary repertoire is her use of lentils, particularly green lentils, which are prized for their earthy flavor and hearty texture. If you're looking to diversify your legume game or simply want to try something new in the kitchen, here are five must-try green lentil recipes straight from the Barefoot Contessa's kitchen.

Recipe 1: Green Lentil Salad with Tarragon Vinaigrette

Start with the timeless classic, Green Lentil Salad with Tarragon Vinaigrette:

• Ingredients:
• 1 cup of French green lentils (Le Puy)
• 1 small fennel bulb, finely chopped
• ¹⁄₄ cup of fresh tarragon leaves, chopped
• ¹⁄₂ cup of good quality olive oil
• 3 tbsp of white wine vinegar
• ¹⁄₂ tsp of Dijon mustard
• Salt and freshly ground black pepper to taste
• Optional: crumbled goat cheese or feta for topping
• Method:
• Cook the lentils in salted boiling water for about 20-25 minutes until tender but still firm. Drain and let them cool.
• While lentils are cooling, whisk together the vinegar, mustard, salt, pepper, and slowly whisk in the olive oil to make the vinaigrette.
• Combine lentils with fennel and tarragon, then pour the vinaigrette over. Mix gently to combine.
• Season to taste, and top with cheese if desired.

🌿 Note: French green lentils (Le Puy) hold their shape well during cooking, making them ideal for salads.

Recipe 2: Lentil and Sausage Stew

Next up, a robust Lentil and Sausage Stew for those chilly evenings:

• Ingredients:
• 1 cup of green lentils
• 1 lb of Italian sausage, sweet or hot
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 cup of tomato puree
• 3 cups of chicken or vegetable stock
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional: Fresh parsley for garnish
• Method:
• In a large pot, heat oil over medium heat, add sausage, break into pieces, and cook until browned. Remove sausage but leave some fat in the pot.
• Add onions, carrots, and celery; sauté until softened.
• Return sausage to the pot, add lentils, bay leaf, tomato puree, and stock. Bring to a boil, then reduce heat to simmer for about 45 minutes.
• Season to taste and garnish with parsley if using.

Recipe 3: Warm Lentil and Goat Cheese Salad

Indulge in a Warm Lentil and Goat Cheese Salad, a delightful mix of textures and flavors:

• Ingredients:
• 1 cup of green lentils
• 1 log of goat cheese (about 4 oz)
• 4 oz baby arugula
• 1 tbsp sherry vinegar
• 3 tbsp good olive oil
• 1 shallot, finely minced
• Salt and black pepper to taste
• Method:
• Cook lentils as previously described until al dente. Drain and keep warm.
• Whisk together vinegar, oil, shallot, salt, and pepper to make a dressing.
• Toss lentils with arugula, then pour the dressing over the salad.
• Crumble goat cheese over the top and serve immediately while still warm.

🐐 Note: Warming the goat cheese will make it melt into the salad, giving it a creamy texture.

Recipe 4: Green Lentil Hummus

For a unique twist, try Green Lentil Hummus:

• Ingredients:
• 1 cup of cooked green lentils
• ¹⁄₄ cup tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 2 tbsp olive oil
• ¹⁄₄ tsp ground cumin
• Salt to taste
• Water, as needed, for desired consistency
• Method:
• In a food processor, combine lentils, tahini, lemon juice, garlic, olive oil, cumin, and salt.
• Process until smooth, adding water 1 tablespoon at a time to reach the desired consistency.
• Taste and adjust seasoning. Serve with pita bread, crudites, or as a spread.

Recipe 5: Lentil Bolognese

Finally, indulge in a hearty Lentil Bolognese that’s both comforting and healthy:

• Ingredients:
• 1 cup green lentils, rinsed
• 1 large onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) of crushed tomatoes
• ¹⁄₄ cup red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• Salt and pepper to taste
• ¹⁄₄ cup grated Parmesan for serving (optional)
• Method:
• Heat oil in a pan, add onion, carrot, and celery; cook until softened.
• Add garlic, cook until fragrant, then add wine and let it reduce by half.
• Add lentils, tomatoes, herbs, salt, and pepper. Bring to a boil, then simmer for 30 minutes, stirring occasionally.
• Adjust seasoning. Serve over pasta, topped with Parmesan if desired.

Ina Garten's approach to cooking with lentils brings out their versatility and depth of flavor, showing that lentils can be much more than just a side dish or soup ingredient. These recipes offer a range of flavors and textures, proving that green lentils can indeed shine as the star ingredient in any meal. Whether you're looking for a salad, a hearty stew, or a comforting sauce, these dishes provide a wholesome, nutritious, and delicious alternative to traditional meat-based meals. Enjoy exploring the world of green lentils through these Ina Garten-inspired recipes.

Where can I find French green lentils?

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French green lentils, known as Le Puy lentils, can often be found in gourmet grocery stores or online. They are prized for their distinctive earthy flavor and firm texture.

What makes lentils a healthy choice?

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Lentils are packed with fiber, protein, and various nutrients like iron, folate, and potassium. They are also low in fat and have a low glycemic index, which helps in managing blood sugar levels.

Can I make these recipes with other types of lentils?

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Yes, although each type of lentil has different cooking times and textures. Brown or green lentils can be used in place of Le Puy lentils, but keep in mind that they might not hold their shape as well when cooked.

How do I store and reheat these dishes?

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Store dishes in airtight containers in the refrigerator for up to 3-5 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if they seem dry.

Are these recipes suitable for vegans?

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Yes, with some minor adjustments. Omit the cheese in the salad recipes or replace it with a vegan cheese alternative, and skip the Parmesan in the Bolognese. Most of the other ingredients are vegan-friendly.