This French Lentil Stew makes a cozy one-pot meal

It’s chock full of good stuff. Make a batch now and freeze some for later.

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Click here for a printer friendly version of this recipe.

French Lentil Stew

For this recipe, look for French (small green) lentils. Most other types can get mushy.

Time: 45 minutes

Makes 6 cups.

¼ cup extra-virgin olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 bulb fennel, diced
1/3 cup tomato paste
1 bay leaf
3 sprigs fresh thyme
1½ cups French lentils
1 tsp. kosher salt
Freshly ground black pepper 

  1. In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the onion, carrots, celery, and fennel until lightly browned, 7-10 minutes.
  2. Stir in the tomato paste. Cook until it starts to brown, 2-3 minutes.
  3. Add the bay leaf, thyme, and lentils. Stir in 6 cups of water and bring to a boil over high heat.
  4. Reduce the heat to medium. Simmer until the lentils are al dente, 20-25 minutes.
  5. Season with the salt and pepper. Remove and discard the bay leaf and thyme sprigs.

Per serving (1 cup):

  • Calories: 290  
  • Total fat: 10 g  
  • Sat fat: 1.5 g 
  • Carbs: 40 g 
  • Fiber: 8 g  
  • Total sugar: 6 g  
  • Added sugar: 0 g  
  • Protein: 13 g  
  • Sodium: 380 mg 
Photo: Kate Sherwood/CSPI.

This recipe first appeared in the November 2019 issue of Nutrition Action Healthletter.


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