French Lentils With Carrots And Pearl Onions Recipes

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LENTILS WITH PEARL ONIONS



Lentils with Pearl Onions image

Provided by Food Network

Number Of Ingredients 4

2 cups brown or green lentils
12-ounce package frozen pearl onions
1 bay leaf
2 teaspoons salt

Steps:

  • Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
  • Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.

FRENCH LENTILS WITH CARROTS AND PEARL ONIONS



French Lentils with Carrots and Pearl Onions image

Categories     Bean     Onion     Vegetable     Side     Vegetarian     High Fiber     Lentil     Root Vegetable     Carrot     Fall     Winter     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

2 (10-ounce) packages fresh pearl onions
3 tablespoons unsalted butter
2 large carrots, cut diagonally into 1/8-inch-thick slices
4 large garlic cloves, thinly sliced
2 teaspoons salt
1/2 teaspoon black pepper
4 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
2 cups dried French green lentils (14 ounces), rinsed
5 cups water
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
  • Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
  • Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

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