This French lentil and vegetable stew is one of those recipes I turn to when I want something warm and uncomplicated. It’s packed with earthy lentils and seasonal veggies, simmered gently with herbs until everything is tender and melding together. It’s a simple one-pot dish that feels like a little tradition, even on busy nights.
The Story Behind This Recipe
Lentils have always felt like one of those humble, old-fashioned ingredients to me—nothing flashy, but dependable and satisfying. I remember my first encounter with French-style stewed lentils was at a small bistro during a chilly fall trip. That simple dish stuck with me because it was filling without being heavy, and the melded flavors of the vegetables and herbs felt effortlessly comforting.
At home, I like to make this stew on Sundays or any evening when I need a meal that simmers while I do other things. It’s one of those dishes where you basically toss in the ingredients, let it bubble away, and come back to a kitchen filled with gentle aromas. Plus, it’s flexible with what vegetables you have on hand, which makes it easy for last-minute cooking.
I also enjoy serving this stew with a slice of crusty bread and maybe a dollop of plain yogurt or a sprinkling of fresh parsley. It feels like a humble childhood dish, yet it’s totally grown-up and satisfying. The lentils give it protein and a creamy texture that makes it stand on its own, even if you’re skipping meat.
This recipe has become a quiet favorite around here, especially when the weather cools and we crave something simple, nourishing, and a little bit rustic.
Cuisine: French
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for serving (optional)
Instructions
- Step 1. Heat olive oil in a large pot over medium heat.
- Step 2. Add chopped onion, garlic, carrots, and celery; cook until softened, about 5-7 minutes.
- Step 3. Add diced potato, lentils, diced tomatoes, dried thyme, bay leaf, and broth.
- Step 4. Bring the stew to a boil, then reduce heat to low and cover partially.
- Step 5. Simmer for 40-45 minutes, stirring occasionally, until lentils and vegetables are tender.
- Step 6. Remove bay leaf, season with salt and pepper to taste.
- Step 7. Serve warm, garnished with fresh parsley if desired.
Tips for Success
- Rinse lentils well before cooking to remove any dust or debris.
- If you like a thicker stew, mash a few lentils or veggies with the back of a spoon toward the end of cooking.
- Feel free to swap out or add seasonal vegetables like zucchini or mushrooms.
- Use homemade or good-quality store-bought broth for the best flavor.
Variations & Substitutions
- Add a splash of white wine with the broth for extra depth.
- Stir in a handful of chopped kale or spinach near the end for some greens.
- Top with a bit of crumbled goat cheese or feta before serving.
- Add a pinch of smoked paprika or a dash of hot sauce to tweak the flavor profile.
