french lentils

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.

WHITE WINE LENTILS WITH MUSTARD & THYME

cashews,

yeast

water

olive oil

shallots, small dice

thyme leaves, minced

garlic cloves,

dry white wine

lentils,

vegetable stock

Dijon mustard

mustard

sea salt and ground black pepper,

flat leaf parsley leaves, chopped

In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.

Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.

Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.

Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.

Once the lentils are tender and there&#039;s just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.

Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!

Simple Braised French Lentils - nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Simple Braised French Lentils

onion,

celery (or fennel bulb)

carrot

garlic cloves, rough chopped

stock

salt

mustard- whole grain or dijon (optional)

thyme

bay leaves

Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat  25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt.  A tiny little splash of red wine vinegar livens them up.

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette.  Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

This is clearly a winner in our household.  I used the Marsala and it really added a layer of flavor.

This was so good! I don't always like lentils but this recipe is a keeper.

I'm always looking for a good lentils recipe. This one is delicious! I used French green lentils and love the texture - not mushy.

I don’t cook lentils much but decided to try this recipe tonight. Really nice flavours and quite easy to make! I didn’t have celery on hand so I just doubled the carrots, and I skipped the wine but added the splash of red wine vinegar at the end as suggested which really added a nice depth to the lentils. Thank you!

This was simple to make and very tasty. I will certainly add it to the rotation. Thanks for sharing your culinary gifts with the world!

I make this recipe often and crave it. One of my very favorites.  I really love this as a side, especially with Salmon or chicken, and like it for breakfast as you mentioned as well.

Great recipe. Made it without oil.  Very fragrant!!

https://content.jwplatform.com/videos/4ASGeqHd.mp4

Simple Braised French Lentils – a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad! Video.

This is a very hearty stew with a ton of robust flavor. The trick is adding as many different mushrooms as you can, adding up to 6 cups.

Mixed Mushroom Lentil Cauliflower Stew

Tbsp Olive Oil

½ Lg Yellow Onion (chopped)

Medium Garlic Cloves (finely chopped)

Lentils (rinsed and drained)

Trader Joe's frozen Mushroom Medley

Amy's Mushroom Bisque

Cauliflower

Fresh Button or Portabella Mushrooms (chopped)

tsp Dried Basil

½ tsp Dried Rosemary

¼ tsp Dried Thyme

½ tsp Black Pepper

Tbsp Soy Sauce

½ tsp Turkey Tail Mushroom Powder

1½ tsp Trader Joe's Mushroom & Company Spice

Cayenne Pepper

topping Dried French Onions (optional)

topping Dried Parsley

Take your cup of Lentils and sort through them for any small stones. Then rinse them out twice and drain them. Cook in a pot according to the instructions on the bag.

After lentils are cooked and drained heat up your large skillet. Add the olive oil after to the skillet is hot. Add your chopped onions and garlic, cook for 2 minute then add basil, rosemary and thyme. Cook on medium heat until the onions are glassy. Make sure to continue stirring every couple of seconds so that the herbs don&#039;t burn. If it is starting to burn turn the heat to medium low. (Cooking the herbs in the oil brings out more of the flavor of the dried herbs.)

Add the can of Amy&#039;s Mushroom Bisque and then add the drained cooked lentils. Stir all together and then add soy sauce, turkey tail mushroom powder, black pepper, cayenne pepper and Trader Joe&#039;s Mushroom &amp; Company Spice. Stir all together well.

Add the bag of Trader Joe&#039;s frozen Mushroom Medley and other fresh chopped mushrooms. Top with small chopped cauliflower heads and stir gently making sure the cauliflowers are mostly covered with sauce.

Mix well, cover with a lid for 25 minutes on medium low to simmer. Stir gently every 5 minutes. Cook until cauliflower is to your liking. Top with dried or fresh parsley and fried dried french onions.

French lentils hold their shape when cooked, making them perfect for salads and side dishes. Here's a basic recipe for how to cook them!

Easy French Lentils

(2 1/4 cups) French lentils, also called Puy lentils

vegetable broth

dried mediterranean herbs,

garlic powder

In a large saucepan, bring all ingredients to a simmer. Simmer for about 15 to 20 minutes until tender (taste to assess doneness).

Drain the excess liquid. Taste and if serving as is, season with additional salt and pepper (and maybe a drizzle of olive oil). To make a tasty side, add chopped fresh herbs or a little minced garlic. Or, use in salad recipes like our French lentil salad.

This is my favourite lentil soup ever, with tarragon, garlic, smoked paprika, and thyme. Plus, check out 30+ delicious lentil recipes in this post!

Lentil Recipes: French Lentil Soup

medium onion, small dice

tarragon

smoked paprika

garlic,

medium carrots, small dice

celery, small dice

tomatoes

french lentils, picked over and rinsed

vegetable stock, plus extra if needed

parsley,

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions and sauté for at least 10 minutes, stirring them around frequently. They shouldn’t sizzle too loudly! This is a slow-cooking kind of process, so turn the heat down if you think they’re cooking too fast.

When the onions are quite soft, add the thyme, tarragon, and paprika and sauté for another 5 minutes, stirring here and there. Add the garlic and stir until very fragrant, about 1 minute. Add the carrots and celery and cook for another 8-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir to coat vegetables. Cook out and simmer the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot.

Add remaining vegetable stock to the pot. Give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season the finished soup liberally with salt and pepper. Stir in the parsley, if using.

Serve the soup hot.

Thanks for this great post. Lentils are a primary staple in my home, so I appreciate the many beautiful recipes shared here and look forward to trying as many as I can.

Fresh, spring-y, satiating, but still light! This French lentil salad is naturally vegan and filled with crisp sliced fennel and red onions, sautéed asparagus, orange slices, parsley, and chopped walnuts.

Spring French Lentil Salad with Asparagus, Fennel &amp; Orange

dry French lentils

½ lb asparagus, tough ends trimmed

fennel bulb

red onion

¼ cup chopped flat leaf parsley

¼ cup chopped toasted walnuts

oranges

juice from the oranges after cutting into supremes

apple cider vinegar

maple syrup

cumin

coriander

In a medium saucepan, combine the lentils and water. Bring to a boil over medium heat and then simmer until lentils are just tender, about 20-25 minutes. Drain and set aside to cool.

Cut the asparagus into 2-3 inch lengths (I like to do it on a diagonal). Place a medium skillet over medium heat. Once hot, pour in the olive oil and add the asparagus. Season with salt and pepper. Sauté until asparagus is just tender and bright green, about 5 minutes. Set aside.

Use a mandolin or sharp knife to finely shave the fennel and red onion. Place in a large bowl. To the bowl, add the parsley and walnuts. With a paring knife, peel the oranges and cut nice supremes. Then, place the supremes in the bowl as well, reserving what’s left of the orange for the dressing.

Make the dressing. Squeeze the remains of the oranges into a medium bowl. To the orange juice, add the apple cider vinegar, salt, pepper, Dijon mustard, maple syrup, cumin, coriander, and olive oil. Whisk to combine.

Pour the dressing over the lentil and vegetable mixture in the large bowl. Add the sautéed asparagus to the bowl and season the whole thing liberally with salt and pepper. Toss to combine. Serve with extra chopped parsley and walnuts on top if you like.

another amazing salad! I used pickled red onions instead and it was amazing! salad queen for the win.

This has jumped straight to the top of my "big salads" list and I haven't even made it yet! I imagine it would be beautiful with some finely sliced radishes or cannellini beans through it too. Orange and fennel is such a good combo.

Harissa coconut lentils with finely chopped kale and roasted sweet potatoes is a hearty and extra flavorful vegan dinner. Ready in 1 hour with simple cooking methods.

Harissa Coconut Lentils with Kale &amp; Roasted Sweet Potatoes

sweet potatoes

shallot, fine dice

caraway seeds

tomato paste

harissa

(400 ml) full fat coconut milk

kale ((1 small bunch))

cilantro,

lemon wedges,

Preheat the oven to 400°F. Prick some holes in the sweet potatoes with a fork. Line a baking sheet with foil and set the sweet potatoes on top. Bake for 1 hour or until soft.

While sweet potatoes are baking, make the harissa coconut lentils. Place a large saucepan or medium braiser over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 5-6 minutes. Add the garlic, cumin, coriander, and caraway and stir for 30 seconds. Add the tomato paste and harissa and cook it out for 1 minute. Then, add the lentils and stir again.

Pour in the vegetable stock and coconut milk and stir. Season with salt and pepper. Bring the lentils to a boil and then lower the heat to a simmer. Cover the pot and simmer until lentils are just starting to get soft and the liquid has reduced by about a third, roughly 25 minutes.

Add the kale to the harissa coconut lentils and continue to stir/simmer until it’s wilted. Taste the lentil and kale mixture for seasoning and adjust if necessary (more salt, pepper, harissa for extra spice etc). Keep warm.

Pull the sweet potatoes from the oven. To serve, take one sweet potato per person and split it open in a shallot bowl/deep plate. Ladle ¼ of the harissa coconut lentils into/on top of the sweet potato. Garnish with chopped cilantro and serve with fresh lemon/lime if you like. Enjoy!

Wonderful recipe! Its nice to not have to soak the lentils beforehand. I don't like spicy food, so I used red thai curry paste instead of harissa (which is a completely different flavor profile I know) but it turned out AMAZING! This definitely makes the rotation. I served each sweet potato loaded with the lentils and with a fried egg on top.

This is also great with whole mung beans. (I was out of lentils and wanted to use what I had.) Very forgiving in every dimension.

This was amazing! I'll be doubling this recipe in the future so that I have ample leftovers.

This is a great recipe; loved the flavour combinations.  Thank you!

I will definitely be making this!  As there’s only two of us, could you freeze leftovers?

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Top 8 french lentils recipes from across the web

The most viewed french lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed french lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine