Braised French Lentils Recipe with Red Wine - Give it Some Thyme (2024)

By: Kim Peterson · Posted: · Updated: · This post may contain affiliate links.

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This delicious and healthy Braised French Lentils recipe is made with red wine, fresh spinach and caramelized pearl onions. It’s chock-full of nutrients and rich, earthy flavor. Plus, it’s vegan, gluten free and on the table in 45 minutes!

Braised French Lentils Recipe with Red Wine - Give it Some Thyme (1)

This simple recipe is very easy using the classic French way to cook lentils. Vegetables and aromatics are sauteed then the lentils are added and simmered until tender. The lentils are like little sponges absorbing all the delicious flavors from the liquid as they cook.

This French lentils recipe is hearty enough to stand on its own as the main dish or serve on the side.

They go great with pork chops, roast chicken and baked cod. You can spoon them over pasta for lentil bolognese, toss them on a salad, or put a poached egg on top. Endless possibilities!

Jump to:
  • What are French Lentils?
  • Why You’ll Love this French Lentils Recipe
  • Ingredients
  • How to Cook French Lentils
  • Recipe Tips
  • Variations
  • How to Serve Braised Lentils
  • French Green Lentil FAQs
  • More Delicious Vegan Recipes to Try!
  • 📋 Recipe
  • 💬 Comments

What are French Lentils?

French lentils are also called French green lentils, Le Puy lentils or lentilles du puy because they were grown in the Puy region of central France. The area is known for its volcanic soil, giving this variety of green lentils a more earthy, nutty flavor.

Braised French Lentils Recipe with Red Wine - Give it Some Thyme (2)

Here’s what makes them different from other lentil varieties:

  • These tiny legumes have a unique slate-bluish-green color and are less than half the size of other lentils.
  • French lentils have a tender yet firm texture and hold their shape when cooked, whereas starchier regular green and brown lentils tend to break down. Red lentils get downright mushy when cooked so they’re better in a lentil soup.
  • They’re great in side dishes, salads and soup for extra flavor and texture.
  • French lentils have a stronger, more earthy flavor than other lentils.

You should be able to find French lentils at your local grocery stores but if you can’t, you can always get them online.

Why You’ll Love this French Lentils Recipe

  • Super flavorful!
  • Nutrient packed with protein, fiber, folate, iron and potassium, plus low in fat and calories.
  • Vegan and Gluten Free recipe.
  • Serve a variety of ways.
  • Perfect for meal prep.
  • Easy on the budget using pantry ingredients!

Ingredients

Braised French Lentils Recipe with Red Wine - Give it Some Thyme (3)
  • French Green Lentils – Star of the show!
  • Red Wine – Alcohol in the wine cooks off when simmered and leaves great flavor behind.
  • Mirepoix (meer-pwah) – French term for the trio of onion, carrots and celery.
  • Fresh Spinach
  • Pearl Onions
  • Garlic
  • Tomato Paste
  • Dijon Mustard
  • Bay Leaves & Fresh Sage
  • Kosher Salt & Black Pepper

How to Cook French Lentils

Here are the simple steps to making this tasty dish:

  1. Parboil Lentils: In a small saucepan, boil lentils over medium heat for 5 minutes. Drain, discard water and set lentils aside.
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2. Sauté Vegetables: In a large saucepan or medium Dutch oven, heat olive oil over medium-high heat and cook onion, carrots and celery until lightly browned. Add garlic, tomato paste and sage and cook a couple minutes until fragrant.

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3. Stir in wine, water, mustard, lentils, and bay leaves. Season with a good pinch of salt and pepper. Bring to a boil, reduce to a gentle simmer and cook until the lentils are tender, about 25 minutes.

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4. Caramelize Onions: While lentils simmer, caramelize pearl onions in a small sauté pan.

5. Wilt in Spinach: When the lentils are tender, start adding spinach by the handful. Let each addition wilt before adding more. Once the spinach is incorporated add pearl onions to the pot and remove bay leaf. You can serve hot or at room temperature.

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Recipe Tips

  • Avoid old lentils. Be sure to check the expiration date on the bag as old lentils take much longer to cook.
  • Rinse and sift through them before cooking to remove any debris or hidden pebbles. No one wants to bite on a rock.
  • For the best flavor, use aromatics and flavored liquids when cooking French lentils. They absorb the flavor of whatever they’re cooking in so take advantage of that opportunity! If you don’t add flavor, they will be bland.
  • Parboiling takes just a few minutes and will significantly reduce overall cooking time.
  • Using a pressure cooker. I find it easier to make them on the stove but if you’d like to put your multi-purpose cooker to work here’s a recipe for instant pot lentils.
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Variations

Change the liquid – Instead of wine use vegetable broth or chicken stock if not concerned with keeping the recipe vegan.

Add a protein – You can add diced ham, bacon, sausage or rotisserie chicken. Sear off some tofu if you want to stick with a meatless recipe.

Change up the veggies – Add mushrooms, leeks, squash, swiss chard or kale depending on your preferences. It’s all good!

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How to Serve Braised Lentils

This French lentils recipe is so versatile and can be served several ways other than a side dish. You can use them as a filling for vegan shepherd’s pie, sloppy joes, and stuffed sweet potatoes. Plus, you can make a simple French lentil salad or toss with rice and beans.

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French Green Lentil FAQs

Do French green lentils need to be soaked?

You don’t have to soak or parboil lentils prior to cooking but it significantly reduces the time it takes for them to become tender. Be sure to give them a good rinse first to remove any debris or little stones.

What can I use instead of French lentils?

You can substitute other lentils such as regular green, brown or black beluga lentils, but their texture and flavor will be different. Red lentils will become to soft for this recipe and are better in creamy soups.

Can this French lentils recipe be frozen?

Yes it can! Simply refrigerate in an airtight container up to 5 days or freeze in plastic freezer bags up to 4 months. Thaw in the refrigerator overnight and rewarm in a medium saucepan on the stove over medium heat until hot.

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More Delicious Vegan Recipes to Try!

  • Moroccan Butternut Squash Stew with Quinoa
  • Vegan Pumpkin Chili (30-Minute Recipe)
  • Vegan Carrot Ginger Soup
  • Thai Pumpkin Curry (Vegan Recipe)

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📋 Recipe

Braised French Lentils Recipe with Red Wine - Give it Some Thyme (17)

Red Wine Braised French Lentils

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!

4.91 from 11 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: Vegan

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 205kcal

Author: Kim Peterson

Equipment

Ingredients

  • 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)

Instructions

  • 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!

Notes

*Adapted from Deborah Madison’s Vegetarian Suppers

Recipe Tips

  • Avoid old lentils. Check the expiration date on the bag as old lentils take longer to cook.
  • Rinse and sift through them before cooking to remove any debris or hidden pebbles. No one wants to bite on a stone.
  • For the best flavor, use aromatics and flavored liquids when cooking French lentils. They absorb the flavor of whatever they’re cooking in. If you don’t add flavor, they will be bland.
  • Parboiling French lentils takes just a few minutes and will significantly reduce overall cooking time.
  • Using a pressure cooker. I find it easier to make lentils on the stove but if you’d like to put your multi-purpose cooker to work here’s a recipe for instant pot lentils.

Nutrition

Serving: 1 serving | Calories: 205kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Sodium: 477mg | Potassium: 593mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5001IU | Vitamin C: 15mg | Calcium: 76mg

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Braised French Lentils Recipe with Red Wine - Give it Some Thyme (2024)

FAQs

What kind of wine goes with lentils? ›

Cotechino and lentils

We therefore need a full-bodied red wine with degreasing power, sparkling or with high acidity. To try with Lambrusco , Pinot Noir , Merlot , Bonarda , Barbera .

Should I soak French lentils before cooking? ›

Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.

What is the difference between lentils and French lentils? ›

A variety of green lentils, French lentils are about one-third the size of regular lentils. With a slightly greenish-grey hue, they may appear more akin to gravel than a legume, and boast a peppery flavor. The thing that really makes French lentils stand apart though is their texture.

How do I get the most out of my lentils? ›

Boil, then simmer

Once you've got your liquid and aromatics in, bring it all to a boil. Then immediately turn down the heat and simmer the mixture, covered, for 15 minutes. Taste and adjust the seasoning, then continue to simmer, uncovered, for 3 to 5 minutes, or until the lentils are just tender.

What wine goes with French lentils? ›

Claret or pinot noir would be a good choice; in whites, opt for full-bodied whites such as those from the south of France or an elegant Alsace riesling, for example.

What wine goes with French lentil soup? ›

Hearty lentil soup with carrots and onions pairs well with a medium-bodied red wine like Syrah or Sangiovese. For lemony lentil soup made with red lentils, fresh lemon, and ground cumin, go with an off-dry Riesling.

What happens if I don't rinse lentils? ›

A typical packet doesn't say to rinse them. With red lentils the only reaosn I can see for rinsing is to (slightly) reduce foaming; with Puy lentils and some others even that's not an issue and you may lose flavour.

What happens if you don't soak red lentils? ›

Soaking dried beans and lentils before cooking is not always necessary, but it can help reduce cooking time and improve their digestibility. Here's what happens if you don't soak them: 1> Longer Cooking Time: Beans and lentils that haven't been soaked will generally take longer to cook compared to soaked ones.

Which color lentil is healthiest? ›

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What are the tastiest lentils? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

What is another name for French lentils? ›

French Lentils (aka Lentilles du Puy)

This means that these speckled, greenish-bluish-greyish orbs, also called green French lentils or lentilles du Puy, retain their shape when cooked and have a pleasant, poppy texture. This lack of mushiness makes them ideal for non-soup applications.

Do you simmer lentils covered or uncovered? ›

Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.

What happens if I eat lentils every day? ›

The polyphenols in lentils may help reduce blood pressure and cholesterol, helping your heart and cardiovascular system. A review of eight trials found that individuals who ate about a cup of legumes every day for ten weeks experienced a decrease in their blood pressure.

What pairs well with lentils? ›

If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots. Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.

What is the best accompaniment for lentils? ›

If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots. Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.

What wine goes with lentil Dahl? ›

An off-dry German Riesling would be a good match for Dal. Riesling is a white grape variety known for its high acidity and aromatic qualities. The slight sweetness of an off-dry Riesling can help tame the heat of the dish, while its acidity can cut through the richness of the lentils.

What should I serve with lentils? ›

The best side dishes to serve with lentils are roasted vegetables, yellow rice, couscous, caramelized onions, gobi manchurian, tomato basil soup, brown rice, grilled flatbread, Greek salad, cucumber raita, quinoa, and naan bread.

What wine goes with legumes? ›

Matching Legumes with Wine

The basically sweet taste of legumes - because of the high quantity of carbohydrates - requires crisp or effervescent wines, therefore white, rose, sparkling or slightly sparkling wines, generally make a good choice.

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