NYC, recipe, savory

ATK Lentils Du Puy

America’s Test Kitchen French Lentils

I have not cooked much with lentils, and I am still learning that red lentils are much different to cook than the green and brown varieties.  I once cooked red lentils for a soup only to find they quickly turned to mush as they are the most fragile of all.  My plan is to make Dal out of them next time which is a pureed lentil dish.  In the meantime, I successfully made a lentil skillet dish thanks to my new ATK cookbook.

The Good: An inexpensive dish that is prepared on the stovetop so if the oven is full no worries.

The Not so good: Mine had a little more broth than I anticipated so to plate with a salmon fillet, I used a slotted spoon to remove some of the liquid.


The veggies prepped for the sauté pan

  • 2 carrots, diced
  • 1 onion, minced
  • 1 celery rib, chopped
  • 1t thyme, fresh or dried
  • 4t EVOO
  • 2 c garlic, minced
  • 1 3/4C broth
  • 1C lentils (green)
  • 2T parsley
  • 2t lemon juice


  1. Combine carrots, onion, celery, 1t oil, and salt to cook over med-low heat for 8-10min
  2. Stir in garlic, thyme, broth, lentils, and simmer
  3. Cover and lower heat to cook until lentils are tender (stirring occasionally) 35 minutes
  4. Uncover and cook another 8 minutes
  5. Stir in parsley, additional oil, and lemon before serving

lentils ready for the table. Topped with salmon and a side of zucchini cakes


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