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Recipes

Seasoned French Lentils

Seasoned French Lentils

Recipes

Seasoned French Lentils

June 25, 2020


Seasoned French Lentils

This recipe is a spin on this recipe from our archives, but with a touch of white pepper and more vegetables and tomato. We love it tucked into our new sourdough Potato Buns with our Miso Mustard. If you are looking for a great brioche bun recipe to make at home, try this Sesame Brioche Burger Bun. 

Seasoned French Lentils
1 1/2 cups dry Flourist French Lentils
3 cups veggie or mushroom broth (or water will work too)
1 tsp salt
2 bay leaves
1/2 tsp ground white pepper
1/2 tsp ground cumin
1/4 tbsp extra virgin olive oil
3 shallots, minced
1/2 tsp salt
2 large carrot, cut into 1/4-inch dice
4 celery rib, cut into 1/4-inch dice
1/2 cup tomato Passata
1/2 cup dry white wine
Fresh lemon juice for serving 
Fresh herbs like parsley, basil, or cilantro for serving 
Crumbled goat cheese or feta for serving 

Put the Flourist French Lentils in a saucepan with 3 cups of broth or water, 1 teaspoon salt, and the bay leaves. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold a little texture, about 25 minutes.

Meanwhile, heat the 1/4 cup olive oil in a large skillet. Add the shallots and cook for 4-5 minutes, until they are browned. Add the carrots and celery, season with 1/2 tsp of salt, white pepper, and cumin, and cook over medium-high heat, stirring frequently, until the vegetables are nicely browned about 10 minutes. Add the tomato passata and the wine. Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in cooked lentils along with their broth, if there is any. Simmer until the sauce is mostly reduced, then stir in the optional butter. 

Serve with fresh lemon juice, freshly chopped fresh herbs, and a crumbled cheese of choice. Don't forget a generous drizzle of olive oil and a side of greens. These lentils also work incredibly well tucked into one of our sourdough Potato Buns with a little of our Miso Mustard. 

2 comments


  • Made this yesterday, cooking the lentils in my Instant Pot and the vegetables on the stove. Skipped the celery, added a little extra carrots and cumin, and finished with fresh cilantro and feta – possibly the best lentil dish I’ve ever had!

    Barbara McMillan on

  • Made these for the first time last night…wonderful! The lemon juice, fresh herbs, and feta made a beautiful finish. I also added some minced serrano just after the shallots turned. Served it with rice and fresh spring vegetables – ate on the porch for the first time this year. Lovely.

    Wendy Holtan on

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