Introduction
Long before meat alternatives became trendy, lentil stews were a staple of European peasant cooking, particularly in France's Provence region. This humble dish has sustained generations through harsh winters, making the most of storage vegetables and dried legumes when fresh produce was scarce. The tradition of adding fresh herbs, a practice that began in medieval monastery gardens, elevates this peasant dish to something truly special. Today, this stew represents the best of farm-to-table cooking, combining seasonal ingredients with time-honored techniques to create a meal that's both nourishing and delicious.
Ingredients
• 2 cups dried green or brown lentils, rinsed and sorted
• 3 medium carrots, peeled and cut into 1/2-inch chunks
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 2 medium yellow onions, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 6 cups low-sodium vegetable broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons kosher salt
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
Step 1:
Heat olive oil in a Large Dutch Oven over medium heat. Add diced onions, celery, and minced garlic. Sauté for 5-7 minutes until onions are translucent.
Step 2:
Add carrots and parsnips to the pot. Cook for 5 minutes, stirring occasionally.
Step 3:
Stir in tomato paste, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
Step 4:
Add rinsed lentils, vegetable broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low. Simmer covered for 30-35 minutes, until lentils are tender but still hold their shape.
Step 5:
Remove bay leaves and herb sprigs. Stir in lemon juice and adjust seasonings to taste.
Step 6:
Garnish with fresh parsley before serving.
Q: Can I use red lentils instead?
A: Yes, but reduce cooking time to 20 minutes as red lentils cook faster and become softer.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes well for up to 3 months in an airtight container.
Q: How can I make this recipe more hearty?
A: Add diced potato or sweet potato, or serve over cooked quinoa or brown rice.
• Red lentils can be substituted but will cook faster and become mushier.
• Any root vegetables can be used in place of parsnips.
• Dried herbs can be substituted for fresh (use 1/3 the amount).
• Recipe is naturally vegan and gluten-free.
• Store dried lentils in an airtight container in a cool, dry place.
• Choose firm, bright-colored vegetables for best results.
Serve hot in bowls, garnished with fresh parsley. Can be enjoyed on its own or with crusty bread.
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Prep all vegetables before starting to cook. The lentils and vegetables can cook together, saving time.
- Don't add salt until lentils are fully cooked to prevent them from becoming tough
- Keep the simmer gentle to prevent lentils from breaking down
- Cut root vegetables in uniform sizes for even cooking
Substitute sweet potato for parsnips, or add kale or spinach in the last 5 minutes of cooking. For a smoky flavor, add 1 teaspoon of smoked paprika.
Serve with crusty whole grain bread and a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
Best during fall and winter when root vegetables are in season
Free from common allergens including gluten, dairy, eggs, nuts, and soy. Always check individual ingredients for specific allergies.
