18 Delicious French Lentil Recipes for Every Season

Perfect for any season, French lentils are the unsung heroes of the kitchen, offering a delightful blend of nutrition and versatility. Whether you’re whipping up a quick weeknight dinner or seeking comfort in a bowl of something hearty, our roundup of 18 delicious French lentil recipes has got you covered. Dive in and discover dishes that will keep you coming back for more, no matter the weather outside!

French Lentil Soup with Garlic and Herbs

Deliciously hearty and aromatic, this French Lentil Soup with Garlic and Herbs is a comforting bowl of warmth. Perfect for any season, it’s packed with flavor and nutrients.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
• For the lentils and herbs:
  • 1 cup French green lentils, rinsed
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
• For finishing:
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add lentils, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Lentils should be tender but not mushy.
6. Remove bay leaf. Season with salt and pepper. Tip: Adjust seasoning gradually to avoid over-salting.
7. Stir in fresh parsley before serving.

Flavorful and satisfying, this soup boasts a velvety texture with a hint of earthiness from the lentils. Serve with a crusty baguette for dipping or top with a dollop of crème fraîche for extra richness.

Warm French Lentil Salad with Goat Cheese

You’ll love this hearty, flavorful dish that’s perfect for any season. Warm French Lentil Salad with Goat Cheese combines earthy lentils with creamy goat cheese for a satisfying meal.

Ingredients

For the lentils

• 1 cup French green lentils
• 3 cups water
• 1 bay leaf

For the dressing

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper

For the salad

• 2 cups arugula
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts

Instructions

1. Rinse the lentils under cold water.
2. In a medium pot, combine lentils, water, and bay leaf. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Tip: Check at 15 minutes to avoid overcooking.
4. Drain any excess water and remove the bay leaf. Let lentils cool slightly.
5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Tip: Adjust seasoning before adding to lentils.
6. In a large bowl, combine warm lentils with the dressing, tossing gently to coat.
7. Add arugula, goat cheese, and walnuts to the bowl. Toss lightly. Tip: Add arugula last to keep it crisp.

Great texture contrasts with creamy goat cheese and crunchy walnuts. Serve warm for the best flavor experience, or try it chilled the next day.

French Lentil Stew with Root Vegetables

Deliciously hearty and packed with nutrients, this stew combines earthy lentils with sweet root vegetables for a comforting meal.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and vegetables:
  • 1 cup French green lentils, rinsed
  • 4 cups vegetable broth
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 tsp dried thyme
  • 1 bay leaf
• For finishing:
  • Salt and pepper
  • 1 tbsp lemon juice
  • Fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, parsnips, sweet potato, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
6. Remove bay leaf. Season with salt, pepper, and lemon juice.
7. Garnish with fresh parsley before serving.

This stew has a thick, velvety texture with a balance of earthy and sweet flavors. Try serving it with a crusty bread for dipping.

French Lentil and Sausage Casserole

Ready to dive into a hearty, flavorful dish that’s perfect for any night of the week? This French Lentil and Sausage Casserole is a one-pot wonder that combines rich flavors with minimal fuss.

Ingredients

• For the casserole:
  • 1 cup French green lentils, rinsed
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-proof skillet over medium heat. Add sausage, cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
5. Stir in lentils and chicken broth. Bring to a boil.
6. Cover and transfer to the oven. Bake for 45 minutes, or until lentils are tender.
7. Return sausage to the skillet. Stir to combine. Bake uncovered for 10 minutes.

Warm and comforting, this casserole boasts a smoky depth from the sausage, balanced by the earthy lentils. Serve with a crusty baguette to soak up the flavorful broth.

French Lentil Curry with Coconut Milk

Hearty and wholesome, this French Lentil Curry with Coconut Milk is a comforting dish that’s both nutritious and easy to make. Perfect for a weeknight dinner, it’s packed with flavor and ready in under an hour.

Ingredients

• For the curry:
• 1 cup French lentils, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• For garnish:
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté until soft, about 5 minutes.
3. Stir in curry powder and cook for 1 minute to release flavors.
4. Add lentils, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 25-30 minutes, until lentils are tender.
6. Season with salt to taste.
7. Garnish with cilantro and serve with lime wedges.

Key to this dish’s success is toasting the curry powder briefly to enhance its aroma. Keep an eye on the lentils as they cook to ensure they don’t become mushy. For a thicker curry, simmer a few minutes longer. Kicking off with a burst of flavor, this curry is creamy with a slight bite from the lentils. Serve it over rice or with naan for a complete meal.

French Lentil and Spinach Stuffed Peppers

Great for a hearty yet healthy meal, these stuffed peppers combine French lentils and spinach for a flavorful filling.

Ingredients

• For the filling:
  • 1 cup French lentils, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the lentils and 2 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender. Drain any excess water.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
4. Add the spinach to the skillet, cooking until wilted, about 2 minutes. Tip: Wring out excess water from the spinach to prevent soggy filling.
5. Mix the cooked lentils with the spinach mixture. Season with salt and pepper.
6. Brush the outside of the peppers with 1 tbsp olive oil. Stuff them with the lentil mixture.
7. Place the stuffed peppers in a baking dish. Add 1/2 cup water to the dish. Cover with foil.
8. Bake for 30 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender. Tip: For a charred look, broil for the last 2 minutes.
9. Let the peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld.

Notably, the peppers offer a sweet contrast to the savory filling. Serve with a drizzle of balsamic glaze for an extra flavor boost.

French Lentil Ratatouille

Nothing beats a hearty, vegetable-packed dish that’s both nutritious and bursting with flavor. French Lentil Ratatouille is a rustic, comforting meal that’s perfect for any season.

Ingredients

• For the lentils:
  • 1 cup French green lentils
  • 2 cups water
  • 1/2 tsp salt
• For the ratatouille:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 2 cups diced tomatoes
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the lentils, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender. Drain any excess water and set aside.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
5. Add eggplant, zucchini, and bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until vegetables begin to soften.
6. Stir in diced tomatoes, thyme, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
7. Add the cooked lentils to the skillet, stirring to combine. Cook for 2 minutes to heat through.
8. Remove from heat and let sit for 5 minutes before serving to allow the flavors to deepen.

This dish offers a delightful mix of textures, from the tender lentils to the soft vegetables. The flavors are rich and earthy, with a hint of sweetness from the tomatoes. Serve it over a bed of quinoa or with a slice of crusty bread for a complete meal.

French Lentil and Mushroom Risotto

Easy to make and packed with flavor, this dish combines earthy lentils and mushrooms for a hearty meal. Perfect for a cozy dinner, it’s a twist on the classic risotto.

Ingredients

• For the risotto:
  • 1 cup French green lentils
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup sliced mushrooms
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt to taste

Instructions

1. Rinse the lentils under cold water. In a pot, combine lentils with vegetable broth. Bring to a boil, then simmer for 20 minutes until tender. Drain, reserving the broth.
2. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add Arborio rice to the pan, stirring to coat with oil. Toast for 2 minutes until slightly golden.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding the reserved broth, 1/2 cup at a time, stirring frequently. Wait until each addition is absorbed before adding more.
6. After 15 minutes, stir in the cooked lentils and sliced mushrooms. Continue adding broth until rice is creamy and al dente, about 10 more minutes.
7. Remove from heat. Stir in Parmesan cheese and butter until melted. Season with salt.

Delightfully creamy with a nutty undertone from the lentils, this risotto is a comforting dish. Serve it with a sprinkle of fresh herbs or a side of crusty bread for extra texture.

French Lentil Burgers with Avocado

Lentil burgers offer a hearty, plant-based alternative that doesn’t skimp on flavor or texture. Perfect for summer grilling or a quick weeknight dinner, these French Lentil Burgers with Avocado are a must-try.

Ingredients

• For the patties:
  • 1 cup French lentils, cooked
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For serving:
  • 1 avocado, sliced
  • 4 whole wheat buns
  • 1 tbsp mayonnaise

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. In a bowl, mash the cooked lentils until half are mashed and half remain whole for texture.
3. Add breadcrumbs, beaten egg, salt, and pepper to the lentils. Mix well to combine.
4. Form the mixture into 4 equal-sized patties.
5. Cook the patties in the skillet for 4 minutes on each side, or until golden brown and crispy.
6. Toast the whole wheat buns lightly for 1-2 minutes in the same skillet for extra flavor.
7. Spread mayonnaise on the bottom half of each bun.
8. Place a lentil patty on each bun, top with avocado slices, and cover with the top half of the bun.

Rich in protein and fiber, these burgers have a satisfying crunch outside with a soft, flavorful center. Serve with a side of sweet potato fries or a crisp salad for a complete meal.

French Lentil and Kale Soup

Unlock the hearty flavors of this French Lentil and Kale Soup, a perfect blend of nutrition and comfort. Ideal for chilly evenings or meal prep, it’s straightforward and satisfying.

Ingredients

– For the soup base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– For the lentils and kale:
– 1 cup French green lentils, rinsed
– 6 cups vegetable broth
– 1 bunch kale, stems removed and leaves chopped
– For seasoning:
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, salt, pepper, and thyme. Bring to a boil.
5. Reduce heat to low (200°F), cover, and simmer for 25 minutes.
6. Stir in kale and cook uncovered for 5 more minutes until kale is wilted and lentils are tender.
7. Taste and adjust seasoning if necessary.

Kale adds a vibrant color and texture, while lentils provide a creamy base. Serve with a slice of crusty bread for a complete meal.

French Lentil and Tomato Bruschetta

Craving a twist on classic bruschetta? This French Lentil and Tomato Bruschetta combines hearty lentils with juicy tomatoes for a satisfying bite.

Ingredients

• For the lentils:
  • 1 cup French lentils
  • 2 cups water
  • 1 tbsp olive oil
• For the topping:
  • 2 cups diced tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 cup chopped basil
• For serving:
  • 1 baguette, sliced
  • 2 tbsp olive oil

Instructions

1. Rinse 1 cup French lentils under cold water.
2. In a pot, combine lentils with 2 cups water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Tip: Avoid overcooking to keep lentils firm.
4. Drain any excess water and toss lentils with 1 tbsp olive oil. Set aside.
5. Preheat oven to 375°F.
6. Arrange baguette slices on a baking sheet. Brush with 2 tbsp olive oil.
7. Bake for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
8. In a bowl, mix 2 cups diced tomatoes, 1 tbsp balsamic vinegar, 1 tbsp olive oil, and 1/4 cup chopped basil.
9. Combine the tomato mixture with the cooked lentils.
10. Spoon the lentil and tomato mixture onto toasted baguette slices. Tip: Serve immediately for the best texture.

Amazingly textured with a mix of creamy lentils and crisp bread, this bruschetta offers a burst of fresh flavors. Try topping with a sprinkle of feta for an extra tang.

French Lentil and Sweet Potato Hash

Hearty and wholesome, this French Lentil and Sweet Potato Hash is a perfect blend of earthy flavors and satisfying textures. Ideal for a quick dinner or a robust breakfast.

Ingredients

• For the hash:
  • 1 cup French lentils, rinsed
  • 2 medium sweet potatoes, diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the seasoning:
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat oven to 400°F.
2. In a medium pot, cover lentils with 2 inches of water. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes until tender. Drain.
3. Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
4. In a large bowl, mix cooked lentils and sweet potatoes with smoked paprika, garlic powder, and onion powder until evenly coated.
5. Heat a large skillet over medium heat. Add the lentil and sweet potato mixture. Cook for 5 minutes, stirring occasionally, until slightly crispy.

Delightfully crispy on the outside and tender inside, this hash pairs wonderfully with a fried egg or avocado slices for extra richness.

French Lentil and Quinoa Salad

Perfect for a quick lunch or a side dish, this French Lentil and Quinoa Salad packs a nutritious punch with minimal effort.

Ingredients

• For the salad:
  • 1 cup French lentils, rinsed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped parsley
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine French lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
3. In another saucepan, combine quinoa and water. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Let cool.
5. In a large bowl, mix cooled lentils, quinoa, cucumber, red bell pepper, and parsley.
6. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.
7. Pour dressing over the salad and toss gently to combine.
8. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Great texture and flavor come together in this salad, with the earthiness of lentils and quinoa balanced by the crisp vegetables and tangy dressing. Serve it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a complete meal.

French Lentil and Chicken Sausage Skillet

Zesty and hearty, this skillet combines French lentils and chicken sausage for a quick, flavorful meal. Perfect for weeknights, it’s a one-pan wonder that delivers on taste and ease.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb chicken sausage, sliced
  • 1 cup French lentils, rinsed
  • 2 cups chicken broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • Salt, 1/2 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add sliced chicken sausage. Cook until browned, about 5 minutes, stirring occasionally.
3. Remove sausage from skillet; set aside. Tip: Browning adds depth of flavor.
4. In the same skillet, add diced onion. Cook until soft, about 3 minutes.
5. Add minced garlic and smoked paprika. Cook for 30 seconds until fragrant.
6. Stir in rinsed French lentils and chicken broth. Bring to a boil.
7. Reduce heat to low. Cover and simmer until lentils are tender, about 25 minutes. Tip: Check at 20 minutes to avoid overcooking.
8. Return sausage to skillet. Stir to combine. Cook for 2 minutes to heat through.
9. Season with salt. Tip: Adjust salt after cooking if needed, depending on the broth’s saltiness.

Garnished with fresh herbs, this dish offers a smoky, savory flavor with a satisfying texture. Serve over quinoa or with crusty bread for a complete meal.

French Lentil and Beetroot Salad

Vibrant and hearty, this salad combines earthy lentils with sweet beetroots for a nutritious meal. Perfect for meal prep or a quick lunch, it’s as flavorful as it is colorful.

Ingredients

For the salad

• 1 cup French lentils, rinsed
• 2 medium beetroots, peeled and diced
• 2 cups water
• 1/2 tsp salt

For the dressing

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine lentils, beetroots, water, and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy. Tip: Check at 20 minutes to avoid overcooking.
3. While the lentils cook, whisk together olive oil, apple cider vinegar, Dijon mustard, and black pepper in a small bowl. Set aside.
4. Drain any excess water from the lentil mixture and let it cool for 5 minutes. Tip: Cooling slightly helps the salad absorb the dressing better.
5. Transfer the lentil mixture to a large bowl, drizzle with the dressing, and toss gently to combine. Tip: Use a rubber spatula to mix without breaking the lentils.

Offering a delightful crunch and a balance of sweet and tangy flavors, this salad shines when served over a bed of arugula or with a side of crusty bread.

French Lentil and Carrot Loaf

You’ve likely tried lentil loaf before, but this French Lentil and Carrot Loaf brings a fresh twist to the classic. Packed with flavor and texture, it’s a hearty dish that satisfies.

Ingredients

– For the loaf:
– 1 cup French lentils, rinsed
– 2 cups water
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, grated
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 2 eggs, beaten
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp thyme
– For the glaze:
– 1/4 cup ketchup
– 1 tbsp maple syrup
– 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F. Grease a loaf pan.
2. In a saucepan, combine lentils and water. Bring to a boil, then simmer for 25 minutes until lentils are tender. Drain any excess water.
3. Heat olive oil in a skillet over medium heat. Add onion, carrots, and garlic. Cook for 5 minutes until softened.
4. In a large bowl, mix cooked lentils, vegetable mixture, breadcrumbs, eggs, salt, pepper, and thyme until well combined.
5. Press the mixture into the prepared loaf pan. Smooth the top with a spatula.
6. In a small bowl, whisk together ketchup, maple syrup, and apple cider vinegar. Spread evenly over the loaf.
7. Bake for 45 minutes until the top is caramelized and the loaf is firm.
8. Let rest for 10 minutes before slicing.

Most notable is the loaf’s firm yet moist texture, with a sweet and tangy glaze that complements the earthy lentils. Serve with a side of roasted vegetables or atop a salad for a complete meal.

French Lentil and Zucchini Fritters

Fritters offer a crispy, flavorful way to enjoy vegetables. These French Lentil and Zucchini Fritters are no exception, combining earthy lentils with fresh zucchini for a satisfying bite.

Ingredients

For the fritters:

• 1 cup cooked French lentils
• 1 medium zucchini, grated (about 1 cup)
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For frying:

• 1/4 cup olive oil

Instructions

1. In a large bowl, combine cooked French lentils, grated zucchini, all-purpose flour, egg, 2 tbsp olive oil, salt, and black pepper. Mix until well combined.
2. Heat 1/4 cup olive oil in a large skillet over medium heat (350°F).
3. Form the lentil mixture into small patties, about 2 inches in diameter. Tip: Use a spoon to scoop and shape the mixture for even fritters.
4. Carefully place the patties in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Do not overcrowd the skillet to ensure even cooking.
5. Transfer the fritters to a paper towel-lined plate to drain excess oil. Tip: Keep them warm in a low oven if not serving immediately.

Light and crispy on the outside, tender on the inside, these fritters are perfect with a dollop of Greek yogurt or a fresh salad. Their earthy flavor pairs well with a squeeze of lemon for brightness.

French Lentil and Apple Salad with Walnuts

Delight in a refreshing twist on a classic salad with this easy-to-make dish. Perfect for a quick lunch or a side at dinner, it’s packed with flavor and texture.

Ingredients

• For the salad:
  • 1 cup French lentils, rinsed
  • 2 cups water
  • 1 medium apple, diced
  • 1/2 cup walnuts, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt, to taste

Instructions

1. In a medium saucepan, combine the French lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Drain any excess water and let cool.
3. While lentils cool, prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, and salt in a small bowl.
4. In a large mixing bowl, combine the cooled lentils, diced apple, and chopped walnuts.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Serve immediately or refrigerate for up to 2 hours to enhance flavors.

This salad offers a delightful crunch from the walnuts and a sweet contrast from the apples. Try serving it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a complete meal.

Conclusion

Now that you’ve explored these 18 delicious French lentil recipes, there’s a flavorful dish for every season waiting to be tried. Whether you’re craving a cozy winter stew or a refreshing summer salad, these recipes bring versatility and taste to your table. Don’t hesitate to dive in, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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