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5 from 1 vote

French Lentils Recipe with Sage Brown Butter

Earthy sage is infused into brown butter for a hearty vegetarian dish that can serve as a side or a main course.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: California
Keyword: easy vegetarian
Servings: 4
Calories: 385kcal
Author: Aliye Aydin


  • 1 cup French lentils (also known as du Puy lentils)
  • 1 bay leaf
  • 4 cups water
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons roughly chopped sage
  • 2 Tablespoons minced fresh thyme
  • 3 scallions chopped
  • 1/3 cup golden raisins (sultanas)
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons sherry vinegar
  • 1 teaspoon dark amber maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt (or to taste)
  • 1/4 cup walnuts toasted
  • 3 mini cooked acorn squash (optional)


  • Combine lentils, bay leaf, water, and salt in a medium pot. Bring to boil, turn down to a simmer, and cover, cooking until lentils are soft, about 45 minutes. Drain off any excess liquid.
  • Melt butter over medium high heat in a saute pan. When butter starts to turn a golden tan color, add sage, thyme, scallions, and golden raisins, and cook for two more minutes. Pour over warm lentils.
  • Add olive oil, vinegar, maple syrup, mustard, and salt to lentils and stir to combine. Serve warm lentils in cooked squash halves, or over a bed of greens, or on their own. Garnish with toasted walnuts.


Calories: 385kcal | Carbohydrates: 43g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 642mg | Fiber: 16g | Sugar: 9g | Vitamin A: 10.8% | Vitamin C: 12.5% | Calcium: 9.3% | Iron: 29.3%