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.
Servings: 4 people
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.
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