Instant Pot French Green Lentils
Enjoy quick and flavorful instant pot French lentils. They’re great on their own or as a side for meats. You can even freeze them to enjoy later.
Instant Pot French green lentils make an excellent side dish or base for hearty bowls. Puy-style lentils hold their shape beautifully under pressure, staying firm and earthy rather than turning mushy. They cook quickly, absorb aromatics well, and pair with almost any protein or vegetable dish.
This version starts with a quick sauté of onion, carrot, celery, and garlic for deep flavor. Fresh thyme and bay leaves round out the seasoning and give the lentils a classic French profile.
Serve Instant Pot French green lentils alongside sausages, roasted chicken, fish, or seared steaks, or enjoy a simple bowl with a drizzle of olive oil and crusty bread or focaccia. The lentils also freeze well in individual portions, so you’ll always have a wholesome side dish on hand for busy days.
What You’ll Like About This Dish
Perfect texture. French lentils stay firm and never become mushy in the Instant Pot.
Deep, savory flavor. Aromatics, thyme, and bay leaves create a classic French-style base.
Quick and simple. Pressure cooking reduces the total time dramatically.
Versatile side dish. Great with poultry, seafood, sausage, or vegetarian meals.
Ingredient Notes
- French (Puy) lentils – Hold their shape and stay firm; do not substitute red or yellow lentils.
- Onion, carrot, and celery – A classic aromatic base that adds sweetness and depth.
- Garlic – Adds bold, savory flavor.
- Broth or stock – Vegetable or chicken stock enhances flavor; water works in a pinch.
- Thyme – Fresh thyme adds brightness; dried also works.
- Bay leaves – Build warm, savory flavor.
- Salt and pepper – Adjust seasoning after cooking if needed.
Steps to Make Instant Pot French Green Lentils
- Rinse the lentils and pick out any debris.
- Finely chop the onion, carrot, celery, and garlic in a food processor.
- Sauté the chopped vegetables in the Instant Pot.
- Add broth, lentils, thyme, bay leaves, salt, and pepper.
- Seal and pressure cook until the lentils are tender but still firm.
- Allow a brief natural release, then release remaining pressure.
- Drain excess liquid if needed.
- Spoon the lentils into bowls and serve.
Tips
- Do not overprocess the vegetables—pulse just until finely chopped.
- Use French green lentils for the best texture; other varieties cook differently.
- Taste and adjust seasoning after cooking, especially if using unsalted broth.
- Drain excess liquid to keep the lentils firm and not soupy.
Recipe Variations
- Herby lentils. Add fresh parsley or a splash of lemon juice before serving.
- Smoky version. Stir in a bit of smoked paprika after cooking.
- Vegetable additions. Fold in sautéed mushrooms or spinach.
- Creamy lentils. Add a small amount of cream or butter for richness.
- Brothy lentils. Keep more of the cooking liquid for a stew-like texture.
Serving Suggestions
- Serve with crusty bread or warm rolls.
- Pair with roasted chicken or pork tenderloin.
- Add a drizzle of olive oil before serving.
- Top with fresh herbs or lemon zest.
- Garnish alongside grilled sausages or seafood.
How to Store
Refrigerate: Store cooked lentils in an airtight container for up to 5 days.
Freeze: Freeze cooled lentils for up to 3 months. Thaw in the refrigerator overnight.
Reheat: Warm gently in a saucepan with a splash of broth or water to restore moisture.
Instant Pot French Green Lentils
Ingredients
- 2 cups lentils, French green
- 1 medium onion, cut into chunks
- 1 medium carrot, peeled and cut into chunks
- 1 rib celery, cut into chunks
- 2 cloves garlic, peeled, coarsely chopped
- 5 cups vegetable broth, or chicken stock or water
- 2 teaspoons fresh thyme, or about 1 teaspoon dried
- 3 bay leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Lentils: Rinse the lentils and look them over for any debris or malformed lentils.
- Sauté: Put the onion, carrot, celery, and garlic in a food processor; pulse until the vegetables are finely chopped. Choose the sauté button on the Instant Pot. When the oil is hot, sauté the chopped vegetables for about 2 minutes, stirring frequently.
- Add Remaining Ingredients: Add the vegetable broth to the pot and scrape any browned bits, if necessary. Add the rinsed lentils, thyme, bay leaves, salt, and pepper.
- Pressure Cook: Make sure the steam release knob is in the sealing position. Select the pressure cook function, high pressure, and set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully release the remaining pressure. Drain off any excess liquids.
- Serve: Spoon lentils into serving bowls or plates and enjoy with crusty bread or rolls.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
