| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 7g | 1g | 55g |
| sugars | fibre | protein | salt |
| 8g | 15g | 18g | 0.8g |
Why I Love French Lentil and Vegetable Stew
One recipe I hold close to my heart is the soulful Lentil and Vegetable Stew. If you’ve ever spent a winter in New Jersey like I have, you’ll understand the comfort that a bowl of this hearty stew brings. It may seem somewhat adrift from my familiar Italian-American cuisine, but this French favorite is a versatile addition to our family menu that encapsulates the warmth of home-cooked meals.
Why the Lentil and Vegetable Stew?
The Lentil and Vegetable Stew is not just a bowl of soup. No, it’s an elaborate melody of flavors, textures, and colors that reminds me of hikes in the vibrant landscapes, just as much as a family gathering around the dinner table. The succulent lentils, tender vegetables and robust herbs come together in a unique symphony that nourishes the body and comforts the spirit. There’s something deeply reassuring about knowing each ingredient, each wholesome goodness contributing to this wonderful pot of stew. It’s about reconnecting with the essence of good food and celebrating the love for quality ingredients.
A Tribute to French Cuisine
As much as I owe my culinary perspective to my Italian roots, my adventurous palate was inspired, in part, by the genius recipes of some non-Italian chefs – one that springs to mind is the notable French Chef Julia Child. Her mastery and love for French cuisine provided a broader scope for understanding the simplicity and elegance of food. By constructing this Lentil and Vegetable Stew, I found a profound sense of appreciation for the French culinary tradition of hearty soups and stews.
Just cast your eyes upon the mouth-watering image below, and you can begin to understand my affection for this recipe.
Every spoonful of this robust French delicacy, Lentil and Vegetable Stew, gets you closer to Provence’s rustic charm and rich gastronomy. It brought a new level of excitement to my kitchen, proving that great food knows no boundaries, crossing oceans and borders. And that’s the real joy of cooking, isn’t it? The constant exploration, the discovery, the unexpected delights born from venturing outside your comfort zone.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 2 large potatoes, peeled and diced
- 1 cup diced bell peppers
- 2 cups dry green lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic, and sauté until they soften and become fragrant. This usually takes about 5 minutes.
Step Two
Add the diced carrots, celery, potatoes, and bell peppers to the pot. Continue sautéing for another 5-7 minutes, or until the vegetables just start to soften.
Step Three
Add in the rinsed green lentils, stirring well to combine everything. Cook this mixture for another 2-3 minutes, allowing the lentils to toast a bit and take on the flavors of the sautéed vegetables.
Step Four
Add the vegetable broth, canned diced tomatoes (with their juice), dried thyme, bay leaves, salt, and black pepper. Stir well to combine and increase the heat to bring the stew to a simmer.
Step Five
Once the stew is simmering, reduce the heat to low and cover the pot. Allow the stew to cook for about 45 minutes, or until the lentils and vegetables are cooked through and tender.
Step Six
Stir in the tomato paste until it is well incorporated, and let the soup cook for another 15 minutes. This will thicken the stew and add a rich tomato flavor. After this, your Lentil and Vegetable stew is ready to be served. Enjoy!
