START TO FINISH: 1 hour (15 minutes active)
SERVINGS: 6
French green lentils hold their shape with cooking and retain a firm, meaty bite. In this recipe their earthy, slightly peppery flavor pairs perfectly with the sweetness of apple cider and butter-sautéed shallots. For efficiency, prep the radishes and apple while the lentils simmer. You could serve this as a vegetarian meal, or for added savoriness garnish with ribbons of prosciutto. It’s also a great accompaniment to garlicky sausages.
Don’t substitute brown lentils for the French green lentils. Brown lentils have a milder flavor and softer texture, and cook much more quickly than green lentils.
4 tablespoons (½ stick) salted butter, divided
4 large shallots, sliced into thin rings, layers separated
2 medium garlic cloves, minced
2 sprigs fresh thyme, plus 2 teaspoons chopped fresh thyme
1 cup apple cider
1 tablespoon plus 2 teaspoons whole-grain mustard
Kosher salt and ground black pepper
1½ cups French green lentils, rinsed and drained
3 tablespoons cider vinegar, divided
4 medium radishes, thinly sliced (about 1 cup)
1 Granny Smith apple, cored, thinly sliced and cut into rough ½-inch squares
5 ounces chèvre (fresh goat cheese), crumbled (1¼ cups)
In a large saucepan over medium-high, melt 3 tablespoons of the butter, occasionally swirling the pan, until the milk solids at the bottom begin to brown, about 2 minutes. Add ¾ of the shallots and cook, stirring, until lightly browned, about 5 minutes. Stir in the garlic and thyme sprigs, then cook until fragrant, 30 to 60 seconds.
Stir in the cider, mustard, 2½ teaspoons salt and ¾ teaspoon pepper. Bring to a boil over high and cook, stirring occasionally, until the cider has almost completely reduced, about 6 minutes. Add 3½ cups water and the lentils, then bring to a simmer. Reduce to low, cover and cook, stirring occasionally, until the lentils are tender, 45 to 50 minutes.
Meanwhile, in a small bowl, combine 2 tablespoons of the vinegar and 2 teaspoons salt and stir until the salt dissolves. Add the radishes, apple and the remaining shallots. Toss to combine and set aside.
Taste the lentils and season with salt and pepper. Remove and discard the thyme sprigs, then stir in the remaining 1 tablespoon butter, the chopped thyme and the remaining 1 tablespoon cider vinegar. Transfer to a bowl and serve with the apple-radish mixture and goat cheese on the side.