Best 8 French Lentils With Carrots And Pearl Onions Recipes

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Indulge in a culinary journey to the heart of French cuisine with our exquisite French lentils with carrots and pearl onions recipe. This classic dish, known as "lentilles vertes à la française," is a harmonious blend of earthy lentils, sweet carrots, and delicate pearl onions, simmered in a rich, flavorful broth. Embark on a step-by-step guide to creating this hearty and comforting dish, perfect for a wholesome meal or as a delectable side.

Discover variations of this timeless recipe, including a vegan version that substitutes vegetable broth for a meat-free delight. Elevate your culinary skills with our tips for selecting the finest lentils, preparing aromatic mirepoix, and achieving the perfect balance of flavors. Immerse yourself in the art of French cooking and savor the delightful simplicity of this timeless dish.

Let's cook with our recipes!

RED WINE BRAISED FRENCH LENTILS



Red Wine Braised French Lentils image

French green lentils braised in red wine have a rich, earthy flavor and are finished with caramelized pearl onions and wilted spinach. Vegan, gluten free and so delicious!

Provided by Kim Peterson

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

¾ cup French lentils (, well rinsed)
1 tablespoon olive oil (, plus 2 teaspoons )
¾ cup carrot (, chopped)
½ cup onion (, chopped)
½ cup celery (, chopped)
2 cloves garlic (, minced)
1 ½ tablespoons tomato paste
1 tablespoon fresh sage (, chopped)
1 ½ cups dry red wine
1 ½ cups water
1 ½ teaspoons Dijon mustard
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black ground pepper
1 ½ cups frozen pearl onions (, thawed)
5 ounces baby spinach
Bread of choice for serving ((optional))

Steps:

  • Parboil the lentils 5 minutes and drain. Set aside.
  • Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Sauté 5 minutes until lightly browned.
  • Add garlic, tomato paste and sage. Cook 1-2 minutes more, stirring frequently.
  • Stir in wine, water, mustard, lentils, bay leaf, salt and pepper. Bring to a boil, reduce to simmer. Gently simmer partially covered for 25 minutes or until tender, stirring occasionally.
  • Meanwhile, heat remaining 2 teaspoons of olive oil in a sauté pan over medium-high heat. Add pearl onions; season with salt and pepper. Sauté 5-7 minutes until tender and caramelized, stirring frequently.
  • Once lentils are tender, add the spinach a couple handfuls at a time allowing each addition to wilt before adding the next.
  • Stir pearl onions into the lentils. Remove bay leaf.
  • Serve warm in bowls with toasted bread of choice or as a side dish. See post for additional serving suggestions. Enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 8 g, Fat 3 g, Sodium 477 mg, Fiber 10 g, Sugar 5 g, Calories 205 kcal

FRENCH LENTILS WITH GARLIC AND THYME



French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories     weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

WARM FRENCH LENTILS



Warm French Lentils image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  • Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  • Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH LENTILS WITH CARROTS AND PEARL ONIONS



French Lentils with Carrots and Pearl Onions image

Categories     Bean     Onion     Vegetable     Side     Vegetarian     High Fiber     Lentil     Root Vegetable     Carrot     Fall     Winter     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 (10-ounce) packages fresh pearl onions
3 tablespoons unsalted butter
2 large carrots, cut diagonally into 1/8-inch-thick slices
4 large garlic cloves, thinly sliced
2 teaspoons salt
1/2 teaspoon black pepper
4 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
2 cups dried French green lentils (14 ounces), rinsed
5 cups water
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
  • Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
  • Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

CARROTS AND LENTILS



Carrots and Lentils image

This is a great, protein-rich, vegetarian dish of Turkish origin.

Provided by Ellen Janet Nestler

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 1h30m

Yield 4

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, minced
1 pound carrots, cut into thin half-rounds
1 tablespoon tomato paste
½ teaspoon ground chile pepper
¼ teaspoon sea salt
3 cups water
1 cup lentils
salt and freshly ground black pepper to taste
¼ cup Greek yogurt

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
  • Combine water and lentils in a saucepan and bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season carrots and lentils with salt and pepper and cool to room temperature.
  • Serve carrots and lentils with a spoonful of Greek yogurt.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 46.5 g, Cholesterol 2.8 mg, Fat 12.2 g, Fiber 19 g, Protein 15 g, SaturatedFat 2.2 g, Sodium 239.1 mg, Sugar 9.8 g

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

CARROTS AND LENTILS IN OLIVE OIL



Carrots and Lentils in Olive Oil image

This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, main course

Time 50m

Yield Serves four to six

Number Of Ingredients 11

1 cup brown, green or black lentils, rinsed
3 cups water
1/4 cup extra virgin olive oil
1 onion, halved lengthwise, then sliced thin across the grain
1 teaspoon coriander seeds
4 garlic cloves, minced
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups sliced)
1 tablespoon tomato paste dissolved in 1 cup water
1 teaspoon sugar
Salt to taste
1/2 cup chopped fresh mint

Steps:

  • Combine the lentils with 3 cups water in a saucepan, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Set a strainer over a bowl, and drain.
  • Heat the oil over medium heat in a heavy casserole or skillet. Add the onion and coriander seeds. Cook, stirring, until the onion is tender, about five minutes. Add the garlic and carrots and salt to taste. Cook, stirring, for two to three minutes until the carrots begin to soften. Stir in the dissolved tomato paste, sugar and lentils. Add 1 to 1 1/2 cups of the cooking water from the lentils (enough to cover the lentils), salt to taste and half the mint. Bring to a simmer, and simmer uncovered for 15 to 20 minutes until the lentils are tender and much of the liquid has evaporated. Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 690 milligrams, Sugar 8 grams

CARROTS AND PEARL ONIONS



Carrots and Pearl Onions image

A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. -Sharon Arendt Schaumburg, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

3 cups water
1/2 pound fresh pearl onions, peeled
1 tablespoon butter
1-1/2 teaspoons sugar, divided
1 pound carrots, cut into 1/4-inch slices
6 bacon strips, cooked and crumbled
1/2 cup chicken broth
1 bay leaf
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts : Calories 157 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 590mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • Use high-quality lentils: French lentils are known for their delicate flavor and texture. Make sure to use lentils that are fresh and free of debris.
  • Rinse the lentils: Before cooking, rinse the lentils thoroughly in cold water. This will help to remove any dirt or debris.
  • Don't overcrowd the pot: When cooking the lentils, make sure not to overcrowd the pot. This will prevent the lentils from cooking evenly.
  • Use a flavorful broth: The broth you use to cook the lentils will greatly affect the final flavor of the dish. Use a broth that is flavorful and has a rich taste.
  • Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the dish. Feel free to experiment with different vegetables and herbs to create a dish that you enjoy.
  • Season to taste: Once the lentils are cooked, season them to taste with salt and pepper. You may also want to add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

French lentils with carrots and pearl onions is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its hearty lentils, flavorful vegetables, and rich broth, this dish is sure to please everyone at the table.

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