THE FRENCH STEW

Published on: 05/13/2020
bright light green bowl with lentils, red peppers, long green herbs

Photo by James Sutton on Unsplash

bright light green bowl with lentils, red peppers, long green herbs

THE FRENCH STEW

Spill the beans, specifically lentils, into a pot. Add any veggies you have on hand, and you will still come out with a delicious french lentil stew.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 6

Equipment

  • dutch oven

Ingredients
  

  • 1 1/2 cups French lentils
  • 3 Tablespoons olive oil
  • 1 onion diced
  • 2 –3 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1 red pepper seeded and diced
  • 1 fennel bulb diced
  • 1/3 cup tomato paste
  • 1 bay leaf
  • 2 –3 sprigs fresh thyme
  • 1/2 teaspoon salt
  • freshly ground pepper

Instructions
 

  • In a Dutch oven, heat the olive oil over medium heat.
  • Sauté the onions, carrots, celery, pepper and fennel until lightly browned, about 7–8 minutes.
  • Stir in the tomato paste.
  • Cook another 2–3 minutes.
  • Add the bay leaf, thyme and lentils.
  • Stir in 6 cups of water and bring to a boil over high heat.
  • ​Reduce heat to medium and simmer for 20–25 minutes, or until lentils are soft (but not too soft).
  • Season with salt and pepper.
  • Remove from heat.
  • Remove bay leaf and thyme sprigs.

Notes

Makes 6 1-cup servings.

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