Start by chopping your 1 onion chopped, carrot, and celery. And a medium-sized saucepan, heat some olive oil and add the vegetables to sauté for 10 minutes on medium-low heat.

Add the garlic, sage, and tomato paste. String continually mix and continue to sauté for another two minutes.

Add red wine, water, Dijon mustard, bay leaves and French lentils. Stir the lentils and bring them to a boil.

Reduce the heat to medium-low, a gentle simmer, and cook for 45 minutes or until the lentils are tender.

Meanwhile, slice the remaining onion. Add olive oil to a frying pan and caramelized onions on medium-low heat for 20 to 25 minutes.

Once the onions are fully caramelized, remove them from the frying pan and set them aside. Next, you are going to blister the cherry tomatoes.

Add more olive oil to the pan and turn the heat to medium-high heat. Once the oil heats up, cook for 2 to 4 minutes or until soft and blistered.

Once the lentils are tender, remove them from the heat and add the lemon juice , salt, pepper and 2 cups of hearty greens.

Before serving the French Lentils, top them with caramelized onions and blistered tomatoes.