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This French lentils recipe is so hearty and simple, it'll taste like a lot more work than it is. We can let that be our secret.

Lentils are a most yummy vegan staple food. They pack a similar nutritious punch to beans, but without the soaking and long cooking time. That's a pretty sweet deal, especially when you're in a pinch for a healthy meal.

I love this lentils recipe in particular because it's so full of flavors that are comforting in the cold winter months, but light enough to make it a tasty option in the warmer months, too. It works for a nice dinner or a quick lunch. And the leftovers are really delicious once the flavors have had time to fully marinate overnight.

If you don't have French lentils, black or green lentils will work well as a substitute here, but don't use red lentils. They get soft much too quickly and will not hold up to the flavors of the dish. If you don't have lentils at all, this dish also works really well with white beans like cannellini or northern beans, or with red kidney beans as well.

Truffle oil is a decadent and fragrant oil made from the highly esteemed truffle mushroom. These subterranean mushrooms are prized in French and Mediterranean cooking, imparting a strong, unmistakable flavor. If this is your first time using truffle oil—you'll notice the flavor right away, and chances are you'll be hooked! It pairs exceptionally well with Dijon, giving this dish a really sweet and spicy, aromatic flavor.

When using truffle oils or truffle salts, be on the lookout for fakes—which are extremely common—using fragrances and artificial flavors in place of truffle mushrooms. Pure truffle oil is expensive—as it should be. And a little bit goes a very long way. So consider it an investment worth the spend.


Sunwarrior

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