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    French lentils with caramelized onions & pistachios

    Published: Jun 16, 2021 · Modified: Jun 16, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: French lentils with caramelized onions & pistachios. Overhead table with lentils, kale, and tater tots.

    You’re going to love this French lentils recipe with caramelized onions and chopped pistachios. It’s wonderful as a main or side dish. Serve it over sautéed kale or alongside salad.

    Overhead red serving dish with Puy lentils, tater tots, and kale.

    I often say that French lentils du Puy are the Cadillac of lentils. (They are also known as green French or Puy lentils.)

    They have a painted-on, eggshell appearance that gives them a natural beauty. Their diminutive size is about a third of standard brown lentils.

    And like all lentils, they don’t have to soak before using. That makes them an easy, weeknight meal.

    Once cooked, they retain their disc-like shape and slightly firm texture, thanks to a thick skin. It makes them perfect for adding to salads or serving all on their own.

    Finally, the flavor of Puy lentils has an earthy, metallic taste that shines with other dense flavors.

    Dried French lentils in white bowl by olive oil and pistachios.

    I especially love serving them with caramelized onions, chopped pistachios, and a swish of stoneground mustard.

    The sweetness of the onions and salty richness of the nuts combines beautifully with the tinny lentils.

    Served on top of garlicky sautéed kale, French lentils become a filling and simple meal that is loaded with good-for-you things like fiber, iron, and protein.

    Where to find French lentils

    You can find French lentils in bulk bins or bagged at natural grocery stores. They’re sold in the dry goods section of mainstream stores like Target for a few dollars.

    Of course, you can also get them online.

    How to make them

    Ingredients for lentil recipe: dried lentils, olive oil, maple syrup, salt, kale, onions, pistachios, and bouillon.

    Here’s what you’ll need: French lentils, onions, bouillon, maple syrup, pistachios, stone ground mustard, salt, and olive oil.

    French lentils in fine mesh sieve being rinsed in sink.

    Put French lentils into fine mesh sieve. Wash them & pick out any debris.

    Collage with lentils cooking in water & fully cooked lentils.

    Bring the lentils to a boil with water & bouillon in a pot.

    Once boiling, turn the heat to low & cover. Cook for about 25 minutes, until al dente.

    Collage with onions in skillet by caramelized onions.

    In a separate skillet, sauté onions in oil with salt at a medium high heat. Once they have some color, turn the heat to low and cook for 20 minutes, until soft.

    Add a drizzle of agave or maple syrup.

    Skillet with Puy lentils, caramelized onions, and pistachios.

    Add chopped pistachios, drained lentils, and mustard. Combine. Add salt to taste.

    Make them your own

    You can make these lentils your own by varying the ingredients.

    • Instead of French lentils, use green or brown lentils. The cooking time may vary. Cook until just al dente.
    • Do NOT use red lentils instead. They fall apart into a mush and won’t work here.
    • Instead of onions, use leeks or shallots.
    • Use agave or your preferred liquid sweetener instead of maple syrup.
    • Add herbs like thyme, rosemary, or herbs de Provence.
    • Instead of pistachios, use toasted pine nuts or Marcona almonds.

    Blue plate with sauteed kale and lentils.

    What to serve with them

    French lentils can be a main course or side dish. Serve them alongside any of the following:

    • Sautéed kale or kale salad
    • Baked fries, lemony potatoes, or mustard mashed potatoes
    • Grilled Portobello mushrooms
    • Broccolini with garlic & kale
    • Fall salad with apples

    How to store leftovers

    This dish is perfect for meal planning. It keeps nicely in a covered container in the refrigerator for about 4 days. 

    Reheat in the microwave or in a pot on the stove. (Add a splash of water if it gets too dried out in the pot.)

    Add a pinch of salt & fresh handful of pistachios just before serving for added crunch.

    Blue plate with sauteed kale and Puy lentils.

    Close-up lentils with onions and pistachios in red serving dish.

    French lentils with caramelized onions and pistachios

    My favorite way to cook delicate French lentils du Puy is with caramelized onions and toasted pistachios on a bed of sautéed kale. The sweetness of the onions and salty richness of the nuts combines beautifully with the tinny lentils. On top of garlicky sautéed kale, it becomes a filling and simple meal that is loaded with good-for-you things like fiber, iron, and protein.
    5 from 2 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American, Vegan
    Keyword: gluten free, lentil recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 234kcal
    Author: Cadry Nelson

    Ingredients

    For the lentils

    • 1 cup French lentils rinsed and drained
    • 2 cups water
    • ½ vegetable bouillon cube or ½ teaspoon Better Than Bouillon no chicken base
    • salt to taste
    • ½ teaspoon extra virgin olive oil or organic canola oil
    • ½ small yellow onion thinly sliced in half moons
    • ¼ teaspoon agave syrup or maple syrup
    • Handful pistachios chopped
    • ½ teaspoon stoneground mustard

    Instructions

    • In a small soup pot, bring lentils, water, half of a bouillon cube (or ½ teaspoon Better Than Bouillon no chicken base), and a generous pinch of salt to a boil.
      Once boiling, turn the heat to low and cover the pot. Continue cooking for 25 to 30 minutes.
      Taste the lentils. The texture should still have a little bite to it without being hard. Once the lentils are ready, most of the water should be absorbed, but if necessary, drain the lentils with a fine mesh sieve.
    • While the lentils are cooking, bring a separate medium-sized skillet to a medium high heat. Add oil to the skillet. Once the oil is glistening, add the onion and a pinch of salt.
      Cook for 5 to 8 minutes until the onion gets some nice brown color. Then turn the heat to low and continue cooking the onions for 20 minutes, until they are very soft.
    • Near the end of their cooking time, add a drizzle of agave or maple syrup to the onions and combine. Add the chopped pistachios to the warm skillet and warm them for a minute or two with the onions.
    • Add the drained lentils and mustard to the skillet and combine. Add salt to taste.
      Serve lentils on a bed of sautéed kale or with salad.

    Notes

    Before using French lentils, rinse them in a fine mesh sieve and remove any debris.
    French lentils can be replaced with green or brown lentils instead. You may need to adjust the cooking time. The lentils are ready when they're just al dente.
    Do NOT use red lentils instead of French. Red lentils turn to mush and won't work in this recipe.

    Nutrition

    Calories: 234kcal | Carbohydrates: 33g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 101mg | Potassium: 92mg | Fiber: 16g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 4mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

     

    Content, recipe, and photos updated June 16, 2021. Originally posted May 7, 2015.

    French lentils du Puy with caramelized onions & pistachios - vegan & gluten-free | cadryskitchen.com

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    Reader Interactions

    Comments

    1. David Busch

      May 07, 2015 at 1:09 pm

      Mmmmm, love lentils, and pistachios! I also like to say that pistachios are the “French lentils du Puy” of nuts!

      Reply
      • Cadry

        May 07, 2015 at 1:11 pm

        Yes, that’s quite the well worn adage! 🙂

        Reply
    2. cookeasyvegan

      May 07, 2015 at 1:31 pm

      I love lentils, but sometimes I get tired of the lentil soup we always seem to have. Thanks for reminding me that lentils are great on their own. The caramelized onions and pistachios sound like ideal flavor enhancers, and the kale just makes the whole dish perfect. I really like the unfussy, simplicity, too. It’s exactly the sort of dish I want for dinner!

      Reply
      • Cadry

        May 07, 2015 at 2:16 pm

        I’m so glad to hear that, Andrea! It’s definitely a common dinner around here. It’s ready in only about a half an hour, inexpensive, filling, and good for you too. Can’t beat that!

        Reply
    3. Shell

      May 07, 2015 at 1:57 pm

      I wish I could say that I love lentils. I feel like the odd man out! I have very little experience with lentils. In fact, I’m not sure I’ve ever eaten lentils. Help me out – do you know if I’ve ever eaten them?

      Reply
      • Cadry

        May 07, 2015 at 2:04 pm

        Don’t feel bad. I didn’t eat lentils growing up in my household either. The first time I ever had them was in a soup at an Armenian restaurant. They’re also fairly common in Indian dishes. Since you love chickpeas, I think you’d be all over lentils. You should make the curried red lentil soup I posted not long ago. It’s really easy, and I know you are a fan of curry. Oh, and there’s also a canned lentil soup at Trader Joe’s that I used to enjoy. I don’t know if they sell it anymore, but you could look for it the next time you’re there.

        Reply
    4. Nicole {VeganShowOff.com}

      May 07, 2015 at 3:31 pm

      Genius pistachio opening trick! I love pistachios but when I come across a stubborn one I usually just get frustrated and set them aside and move on to the next. Can’t wait to try this trick! I love all lentils and this recipe looks delicious!

      Reply
      • Cadry

        May 08, 2015 at 11:38 am

        Awesome! Give it a try next time, and let me know how it goes!

        Reply
    5. Marissa

      May 07, 2015 at 4:21 pm

      I’ve never had french lentils with pistachios, but that sounds really good. I usually snack on all my pistachios before I can actually do anything with them! 😉

      Reply
      • Cadry

        May 10, 2015 at 5:04 pm

        Luckily, it’s a no lose situation. Either way you get pistachios out of the deal. 😀

        Reply
    6. Abby Bean

      May 08, 2015 at 11:01 am

      That is a great pistachio trick; I really thought you were going to say, “give them to your dad,” which is what I do. Those lentils look top notch!

      Reply
      • Cadry

        May 08, 2015 at 11:32 am

        Ha, ha! I wish I had said that! Of course, that would mean I’d have to add in gas costs whenever I wanted to eat pistachios. 😉

        Reply
    7. pgyx

      May 08, 2015 at 11:56 am

      Thanks, this looks so easy and delicious! Will make it this weekend with chard as we have no kale, but do have all the other ingredients. Will let you know how it turns out! P.S. Your pistachio-opening trick is genius!

      Reply
      • pgyx

        May 08, 2015 at 11:57 pm

        5 stars
        Made this tonight and it was a hit (and very easy to make), thank you! I added a dash of cayenne-habanero pepper to satisfy Mr. PGYx’s heat-loving tastebuds. I also added a tiny spritz of lemon to my plate for some extra tang. It was so delicious served over an entire bunch of rainbow chard and sliced stems.

        Will definitely make again and try with kale, collards, or spinach when we get some at the farmer’s market! I think it would also be yummy over fresh spinach or arugula during hotter weather.

        Reply
        • pgyx

          May 08, 2015 at 11:59 pm

          Oops, forgot to add that your pistachio-opening trick worked! So glad I have that one in my arsenal now. I promise to always give you credit when I share it with others!

          Reply
          • Cadry

            May 10, 2015 at 5:09 pm

            Excellent! I’m so glad to hear all of that. Thanks for letting me know! Good call on the lemon. I do that oftentimes with greens too. It brightens things up nicely! I haven’t tried adding cayenne-habenero pepper. I’m a big heat fan too. I’ll give that a shot next time!

            Thank you for the future credit on the pistachio trick. I’m glad to be leaving a pistachio legacy. 😉

            Reply
    8. An Unrefined Vegan

      May 08, 2015 at 12:20 pm

      I’m with you: love lentils however I can get them, but those darling little French ones are the best! And with caramelized onions…le sigh :-)!

      Reply
      • Cadry

        May 10, 2015 at 5:11 pm

        I’m glad they make your heart sing too! 🙂

        Reply
    9. River

      May 08, 2015 at 5:19 pm

      Excellent tip, Cadry! I have tossed many pistachios across the room in frustration because I couldn’t get them open. Pesky things! Now I need to buy myself some pistachios to put your tip to good use! 🙂

      This lentil dish looks amazing. I love lentils AND caramelized onions, so I could happily eat a truckload of this!

      Reply
      • Cadry

        May 10, 2015 at 5:13 pm

        Awesome! I’m glad it’s a useful tip!

        Reply
    10. johanna @ Green Gourmet Giraffe

      May 11, 2015 at 6:20 am

      love puy lentils but haven’t had them for a while – red lentil are always here, brown sometimes and puy when I feel fancy or have a particular need! love your casserole and I might have to buy pistachios just to try your method for opening the tough ones

      Reply
      • Cadry

        May 14, 2015 at 8:23 am

        That’s great, Johanna! You’ll have to let me know how it goes.

        Reply
    11. Becky Striepe

      May 19, 2016 at 9:14 am

      That looks so good! Caramelized onions make everything better.

      Reply
      • Cadry

        May 19, 2016 at 9:23 am

        Agreed! They are a big win in a meal.

        Reply
    12. Cecdkc

      May 22, 2019 at 8:28 pm

      5 stars
      Great recipe! Simple and delicious. I added fresh thyme to the lentils, which was the icing in the cake.

      Reply
      • Cadry

        May 25, 2019 at 9:00 am

        I’m so glad that you enjoyed it. Fresh thyme sounds like a delicious addition!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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