French · Dinner
Lentil and Root Vegetable Stew
French lentil stew simmered with carrot, celery, leek, and parsnip in white wine and vegetable stock, finished with thyme and a splash of sherry vinegar. Green lentils hold their shape through slow simmering, delivering an earthy, herb-scented bowl served with crusty bread and a drizzle of olive oil.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
412Calories
19.8gProtein
10.5gFat
59.2gCarbs
11.1gSugar
19.2gFiber
812mgSodium
0mgChol
1.5gSat Fat
1114mgPotassium
107mgCalcium
6.1mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and dice the carrot and parsnip, slice the leek, dice the celery and onion, and mince the garlic; rinse the lentils.
2
Sweat
Heat olive oil in a medium saucepan over medium heat and sweat the onion, leek, celery, carrot, and parsnip for 6 to 8 minutes until softened.
3
Simmer
Add lentils, vegetable stock, thyme sprig, and bay leaf; bring to a boil, then reduce to low and simmer uncovered for 25 to 30 minutes until lentils are tender.
4
Finish
Remove from heat, discard thyme sprig and bay leaf, stir in sherry vinegar, season with salt and pepper, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz420g dried green lentils
- 22 small carrot
- 22 small parsnip
- 11 leek, white and light green part
- 22 celery stalk
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml dry white wine
- 3 cups720ml vegetable stock
- 2 sprig2 sprig fresh thyme
- 22 bay leaf
- 2 tsp2 tsp sherry vinegar
- salt and black pepper, to taste
- 2 tsp2 tsp parsley
