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French lentils

Explore 13 recipes and more

French Lentils with Caramelized Celery Root and Parsley

Time:1 hour
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Lentil Pate

Ingredients
  • 1 cup French green lentils
  • 2 cups homemade or low-sodium store-bought vegetable stock
  • 1/2 onion, cut into 3 wedges
  • 4 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces shallots (about 1 1/2 cups), thinly sliced
  • 8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
  • 1/3 cup dry sherry
  • 1/2 cup hazelnuts, toasted and coarsely chopped
  • 2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
  • 50 low-fat whole-wheat crackers
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Boiled Lentils

Other Ideas:
Side dishes
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Rosemary Lentils

Time:25 mins
Other Ideas:
Rosemary, Side dishes
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Lentil Soup with Winter Vegetables

Ingredients
  • 8 ounces lentils du Puy
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 2/3 cup celeriac, finely chopped
  • 2/3 cup leeks, finely chopped
  • 2/3 cup celery, finely chopped
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 10 black peppercorns
  • 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed
  • Coarse salt and freshly ground pepper
  • 20 baby spinach leaves
  • Extra-virgin olive oil, for drizzling
  • 4 large eggs
  • 1/3 cup white vinegar
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Lentils with Scallions and Peppers

Ingredients
  • 1 cup French green lentils
  • 1 very large shallot (1 1/2 ounces), peeled
  • 1 large clove garlic, peeled
  • 1 bay leaf
  • 3 cups homemade or canned low-sodium chicken stock, skimmed of fat
  • 3 tablespoons olive oil
  • 4 scallions, sliced crosswise 1/4 inch thick
  • 1/2 yellow pepper, cut into 1/4-inch dice
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground pepper, to taste
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Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers

Ingredients
  • 1/2 pound French green lentils, picked over and rinsed
  • One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
  • 1 cup water
  • 4 sprigs thyme, plus 1/2 tablespoon fresh thyme leaves
  • 2 red bell peppers
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 6 ounces baby arugula (about 6 cups)
  • 6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
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Scallops with Crisped Speck and Herbed Lentils

Other Ideas:
Main course, Sea scallops, Speck
Ingredients
  • 1 cup French green lentils
  • 1 celery stalk, cut into 1/4-inch dice (about 1/2 cup)
  • 1 shallot, coarsely chopped (about 1/4 cup)
  • 1 tablespoon fresh thyme leaves
  • 1 dried bay leaf
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • Freshly ground pepper, to taste
  • 4 ounces Italian speck (such as speck Alto Adige), cut into 8 thin slices
  • 12 sea scallops (about 1 1/4 pounds), tough muscles removed
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 cups (about 2 ounces) baby spinach
  • 1 teaspoon balsamic vinegar
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Lentil and Escarole Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil
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French Lentil and Swiss Chard Risotto

Ingredients
  • 1 bay leaf
  • 6 sprigs fresh thyme, plus 2 teaspoons leaves
  • 1/3 cup French green lentils, picked over
  • 1 large bunch Swiss chard (about 1 1/4 pounds)
  • 2 large leeks (about 3/4 pound), white and light-green parts only
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons minced garlic
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup finely shredded radicchio, for garnish
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