By Mayo Clinic Staff

Dietitian's tip:

French green lentils can be hard to find. Brown lentils may be substituted. They cook in less time and are more likely to break apart, so watch them closely.

Number of servings

Serves 6
  1. DASH diet
  2. Heart-healthy
  3. Weight management
  4. Plant-based
  5. Meatless
  6. Healthy-carb
  7. Diabetes meal plan
  8. Gluten-free
  9. Kidney diet
  10. High-fiber


  1. 4 tablespoons olive oil, divided
  2. 1/2 yellow onion, finely chopped
  3. 4-inch-piece celery stalk, finely chopped
  4. 4-inch-piece carrot, peeled and finely chopped
  5. 3 cloves garlic, minced
  6. 1 teaspoon mustard seed
  7. 1 teaspoon fennel seed
  8. 2 cups vegetable stock, chicken stock or broth
  9. 1/2 cup water
  10. 1 cup French green lentils, picked over, rinsed, then drained
  11. 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  12. 1 bay leaf
  13. 1 tablespoon sherry vinegar or red wine vinegar
  14. 1 tablespoon Dijon mustard
  15. 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
  16. 1/4 teaspoon freshly ground black pepper


In a large saucepan, heat 2 teaspoons of olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are softened, about 5 minutes. Add the garlic, mustard seed and fennel seed, and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the remaining olive oil.

Add the vinaigrette, parsley and pepper to the lentils and toss gently to mix and coat evenly. Serve warm.

Nutritional analysis per serving

Serving size: About 1/2 cup

  • Total carbohydrate 25 g
  • Dietary fiber 11 g
  • Sodium 185 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol 2 mg
  • Protein 11 g
  • Monounsaturated fat 4 g
  • Calories 189
  • Added sugars 0 g
  • Total sugars 3 g
  • Dietary fiber 11 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Dec. 19, 2018