French Lentil

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”

These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

This streamlined, somewhat lighter cassoulet employs French green lentils, bacon, and smoked sausage.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.