Photo by James Sutton on Unsplash
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.
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.
0 Comments