Best 4 French Lentils With Cashews Recipes

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Indulge in a symphony of flavors with our French lentils with cashews recipe. This hearty and nutritious dish is a delightful fusion of textures and tastes. The delicate lentils, slow-cooked in a flavorful broth, merge harmoniously with the crunchy cashews, creating a satisfying contrast. Enhanced with aromatic herbs and spices, each spoonful promises a burst of savory goodness.

Our collection also includes a tempting array of variations to suit diverse preferences. For a vegan delight, explore our vegan French lentils with cashews recipe, where lentils take center stage, complemented by a medley of vegetables and a rich, plant-based broth. If you seek a smoky twist, venture into our smoky French lentils with cashews recipe, where paprika and chipotle peppers infuse the lentils with a captivating smokiness.

For those who relish a touch of spice, our spicy French lentils with cashews recipe delivers a vibrant kick. A blend of chili powder, cumin, and cayenne pepper awakens your taste buds, while the cashews add a delightful crunch. And for a quick and effortless meal, try our instant pot French lentils with cashews recipe. With the convenience of a pressure cooker, you can savor this delectable dish in no time.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN FRENCH LENTIL STEW



Vegan French Lentil Stew image

Rich and creamy vegan lentil stew to warm you from the inside out. Full of healthy ingredients and anti-inflammatory benefits, to make a perfect cozy meal!

Provided by Sophia DeSantis

Categories     Main Course

Time 56m

Number Of Ingredients 17

1/2 cup raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds ((125 mL))
2 cups water ((500 mL))
2 tablespoons extra-virgin olive oil (, optional, use broth for oil free (30 mL))
1 large yellow or sweet onion (diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL))
4 large cloves garlic (minced (2 tablespoons/ 30 mL minced))
1 to 1 1/2 teaspoons fine sea salt, to taste (, plus a couple pinches (5 to 7 mL))
2 medium carrots (diced (1 heaping cup/275 mL))
2 stalks celery (diced (3/4 cup/175 mL))
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme ((7 mL))
1 teaspoon ground turmeric ((5 mL))
1 can of diced tomatoes, with juices ((14-ounce/398 mL))
3/4 cup uncooked French green lentils, picked over and rinsed ((175 mL))
4 cups veggie broth (, low sodium (1 L))
3 cups stemmed and chopped Swiss chard or kale leaves ((750 mL))
Freshly ground black pepper
1 to 2 teaspoons white wine vinegar (, to taste (5 to 10 mL))

Steps:

  • Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse.
  • Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
  • In a large Dutch oven, heat the oil (or use broth for oil free) over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
  • Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
  • Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
  • Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar's role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.)
  • Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
  • This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.

Nutrition Facts : Calories 343 kcal, Carbohydrate 39 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 254 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

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.

SIMPLE BRAISED FRENCH LENTILS



Simple Braised French Lentils image

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!

Provided by Sylvia Fountaine

Categories     legumes

Time 40m

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3-4 garlic cloves, rough chopped
1 1/2 cups dry French Green Lentils (Le Puy, or small black lentils- beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
1 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4-5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Steps:

  • 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. ????

Nutrition Facts : ServingSize ¾ cup, Calories 177 calories, Sugar 2.5 g, Sodium 613.9 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 5 g, Protein 9.4 g, Cholesterol 0 mg

Tips:

  • To save time, use pre-cooked lentils. You can find them in most grocery stores in the canned or dried goods section.
  • If you're using dried lentils, be sure to soak them for at least 30 minutes before cooking. This will help them to cook more evenly.
  • Use a variety of vegetables in your French lentils. Some good options include carrots, celery, onions, and garlic.
  • Don't be afraid to experiment with different spices and herbs. Some good options include cumin, coriander, paprika, and thyme.
  • Serve French lentils over rice, quinoa, or your favorite bread. You can also enjoy them as a soup or stew.

Conclusion:

French lentils are a delicious and versatile dish that can be enjoyed in many different ways. They're a great source of protein, fiber, and iron, and they're also very affordable. So next time you're looking for a quick and easy meal, give French lentils a try. You won't be disappointed.

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