Easy French Lentils With Garlic and Herbs

With the right technique, these simple, earthy lentils shine bright with layers of complex flavor. The secret is using the right aromatics and herbs, and then enriching it all with butter and vinegar.

Basic French Lentils Recipe | Cook the Book

I finally found the perfect recipe for Basic French Lentils in Dorie Greenspan's Around My French Table–a recipe with a few key ingredients and plenty of stock.

Lentil Tabbouleh Salad with French Lentils - Striped Spatula

This easy to make lentil salad combines the bright, fresh flavors of tabbouleh with tender, protein-packed lentils. Serve it as a light lunch with warm flatbread, on a mezze board, or as a side dish.

Lentil Soup (seriously amazing!)

Don't settle for a bland Lentil Soup. Just a few little tips make all the difference, and you'll have everyone begging for seconds .... and thirds!

Sexy Lentil Salad

Secret to a great lentil salad - cook lentils in a simple flavoured broth or marinate canned lentils. Sprinkle with feta, drizzle with lemon salad dressing!

Lentil and Roasted Eggplant Salad

This eggplant salad is just downright delicious - lentils cooked in a seasoned broth topped with plump caramelised eggplant with a zesty lemon dressing.

French in a Flash: Olivey French Lentil and Barley Salad

This salad is made from French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It goes perfectly with roast salmon, my virtuous food.

Provencal Lentil Zucchini Soup

A hearty soup that makes a great vegetarian main course.

French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen'

Made with sturdy lentils du Puy and a simple Dijon vinaigrette, David Lebovitz's lentil salad doesn't stray far from expected flavors. But each bite sings in perfect harmony with the next, making this dish a perfect template for experimentation.

French Lentils with Sausage, Wilted Arugula, & Dijon Mustard

If I had one week left to live, I'd have to devote a meal to a plate of French lentils. They have a flavor and bite lacking in the common supermarket variety, which too often melts into starchy mush. Not that this dish is much of a looker: It's olive drab lentils with brown sausage. The arugula, which you'd hope would add color, wilts down to puny green strands that snake through the bowl. But what it lacks in aesthetics it makes up for in flavor, which packs a wallop. Cloves add sweet and spicy...