Warm French Lentils

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Warm French Lentils, how could something that sounds so beautiful go so wrong? I can understand if this recipe went under the radar, but there is an episode where she actually makes this for her friend Miguel. Miguel must have force-smiled when he took a bite of this salty mess, puke! The sauce is where this goes wrong: One TABLESPOON of salt? Four TEASPOONS of Dijon mustard? Yuck! "How easy is that?" What, to ruin a recipe? And only one TEASPOON of butter, why bother? I wish Ina would correct this recipe because as it stands, the only people able to enjoy this are heavy smokers with an impaired sense of taste.

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Not sure if the recipe is printed incorrectly or what, because it was followed exactly. The issue is with the mustard vinagrette which did not provide a good taste. It was too strong for the delicate lentils plus had an odd sour taste. The entire pot of lentils had to be rinsed in a colander to eliminate the awful taste, then added a couple of spoons of a favorite bottled dressing by Newman's Own called Light Balsamic Vinagrette. I keep it handy for a quick dressing or rescue and it worked better in this recipe for us.
The veggies definitely do not cook long enough in a 1/2" dice, so next time will cut them smaller and cook longer. Might even roast them in the oven first which brings out the very best flavor in nearly every veggie.
If tried again would definitely omit the mustard dressing altogether and choose other veggies such as fennel rather than leeks and adding parsnips as well.

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Waaaay too salty. Inedible. Use 1 teaspoon instead.

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While I've often passed over this recipe in Ina's "How Easy is That" cookbook because, frankly, the picture looks fairly unappetizing and my childhood memories involving lentils bring to mind warm bowls of mud. However Ina prepared it on a recent episode, and, of course, anything I watch Ina make I immediately want to go into my kitchen to prepare because she makes everything look and sound so wonderful! I am so glad I did because it was surprisingly delicious. I did make sure I used the French lentils that she calls for, so I can't vouch for the flavor if using regular old brown lentils. A bonus is that I have been eating more "clean" foods lately, and this definitely fits that category. Yummy, tasty, healthy and easy. How wonderful is that?

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Very elegant taste, we really enjoyed it. I will be making this again to serve under filet of grouper.

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This is a re-review. The first time, I gave the recipe 4 stars - liked it, but had subbed other ingredients, including regular lentils for the French green lentils, omitted the cloves, used an onion. This time, I made it exactly as specified, and it was excellent. The small details like the cloves and the type of lentils did make a difference. I am forever a fan of leeks now. This makes a good vegan main dish, or side dish to a meat entree. BTW I found the lentils in the bulk section at WinCo - they need not be expensive, though you might have to look for them. Thanks for a fine, easy recipe!

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I followed the recipe as written but added a bit less salt. It was delicious!! Next time I might try just adding chopped onion and ground clove instead of later discarding the whole onion. I brought leftovers to work and my work friends want the recipe now!

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Absolutely delicious! We never ate lentils with salmon before. I made this dish with Ina's panko salmon and the entire family enjoyed the meal. I can't beleive how easy the recipe is because it tastes so sophicated!

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I really didn't like this. I made it exactly as written but dialed down the salt to 1 teaspoon after reading other reviews. I figured I could always add more later if needed. I didn't like the vinaigrette at all. It was too tangy/sour. I don't care for dijon or really vinegar-y things so thats probably why....but I wanted to see if everything together worked better than the parts alone. what I did to "fix" it after tasting Ina's original recipe I prepared, I added about 1 cup chicken stock and more salt and pepper THEN I reduced it down to the consistency intended.

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Trust me - delicious - but needs a bit tweeking - although I love Ina! I cut back on salt and vinegar - no need to add the entire mixture. Add and taste - add and taste. I cut my carrots a bit chunkier - I like the texture. I made some scallops as a topper. Really delicous - healthy. Trust your own taste. Overall - DELICIOUS! skinnyjo :