Roasted French Green Lentils

Roasted French Green Lentils


Robust, earthy flavor and rich verdant color makes French green lentils – also known as lentilles du Puy one of the world’s finest legumes. Use these lentils in soups, salads and side dishes. In this casserole, French lentils are roasted in the oven with root vegetables and herbs. So hearty, earthy, warming and delicious!


Roasted French Green Lentils

Serves 6


  • 1 ½ cup French green lentils
  • 3 small beets peeled and chopped
  • 2 carrots, peeled and chopped
  • 4 shallots, peeled and halved
  • 6 tbsp. olive oil
  • 1 tsp. dried thyme
  • Salt and pepper to taste
  • 3 tbsp. red wine vinegar
  • ¼ cup chopped parsley
  • Optional: add beet greens or any green of your choice, goat cheese, walnuts, or cabbage. 

    Note:  This recipe is awesome because you can literally add anything that sounds delicious. Want more root veggies or onions? Add them! The more the merrier in this dish. 


1.  Sort and rinse lentils in cool water and drain.

2. Preheat oven to 400 degrees. In medium roasting pan, place beets, carrots, shallots and 3 tbsp. olive or coconut oil. Coat vegetables evenly with oil. Add thyme, salt and pepper and cook in oven until vegetables begin to brown, about 20 minutes.

3. Add lentils, 3 cups of water, stir, and then cover pan with foil. Cook until the lentils are tender and all water is absorbed, about 1 hour.

4. Remove pan from oven and dress lentils with vinegar and remaining oil.

5. Cool slightly and stir in chopped parsley.  Enjoy!