So, this is something I’ve been meaning to try and make for a while, but it didn’t work out until recently. Standard warning with Tieghan’s recipes – you will need to significantly up the simmer time for the lentils if you don’t want them very toothsome. The time I’m giving is for lentils that are on the softer side. Definitely want to try this again in the nearish future. Especially with the Gruyere toasts.

Caramelized Onion French Lentils

Lasts two meals for two


  • 2 T olive oil
  • 2 medium sweet onions (or 1 large), sliced thin
  • 1 T brown sugar
  • 6 cloves garlic, minced or crushed
  • 1 T balsamic vinegar
  • 1 c red wine
  • 3 c veggie stock
  • 1 c puy (aka French green) lentils, rinsed
  • 2 bay leaves
  • 3 thyme sprigs
  • Sea salt and pepper

Heat a medium sized pot over medium high heat, and add the olive oil to heat them. Add the sliced onions and brown sugar and cook for about ten minutes. Stir frequently (pic one). Continue cooking the onions, scraping the browned bits and stirring frequently until the onions are a nice golden brown, about another ten minutes (pic 2). Add in the garlic and cook another 30 seconds, until fragrant.

Add the balsamic vinegar, red wine, and veggie stock (pic 3), and then bring the broth to a boil (pic 4). Once boiling, add the lentils, bay leaves, and thyme sprigs, and then season with sea salt and fresh ground pepper (pic 5).

Reduce to a simmer and then simmer for about an hour plus (I think this ended up being closer to an hour and a half, unsure because I tried it at first, realized they were kind of uncooked, and then reheated and added more stock and simmered it down more). (Either way, pic 6 is what it will look like.) Remove the thyme and bay leaves, and then taste to see if you like the seasoning – if you don’t, add more salt and pepper. And then enjoy the caramelized French onion soup but with lentils!

And for the next time I do the cheesy toasts – adding the recipe down here!


  • Sourdough bread slices
  • 1 T butter to split among your chosen bread
  • Shredded Gruyere cheese

Heat your broiler to high, spread the butter on the slices and then top evenly with cheese and place on a baking sheet. Place under the broiler and heat 30 secs to a minute until the cheese has melted.

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