French lentil stew

This French lentil stew is simmered with herbes de Provence, tomatoes, olives, and topped with basil. A cozy meal that comes together in about an hour!

A french lentil soup that is hearty and nutritious. This vegan stew is satisfying and the perfect cozy meal!

I'm enjoying a bowl of this soup as I write this, and am feeling considerably better for it, mentally and physically. My house is currently a balmy 48 degrees, and every room is obnoxiously smokey, thanks to a westward wind (and possibly a change in barometric pressure?) preventing the stove pipe from drafting correctly. The windows and doors are flung open, the smoke alarms have gone off multiple times, and I feel overwhelmed from too many cares and concerns to list. This hot bowl of soup…

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!

21209 | Honest

Savor the rich flavors of our French Lentil Stew! It’s a hearty and wholesome main course, for dinner or lunch, inspired by the traditions of French cuisine. It's a delicious dish. Perfect for a chilly evening, our French Lentil Stew is a delightful choice that brings the essence of French culinary traditions to your table while catering to a vegan and plant-based lifestyle. Taste the warmth of French-inspired comfort in every spoonful. #lentilstew #Frenchlentilstew #veganlentilstew #lentils

WHY THIS RECIPE WORKS Lentilles du Puy are known as the caviar of lentils because this small, dark olive green–colored variety possesses a distinctly earthy

A warm, cozy yet healthy-ish meal is what we often yearn for during the colder seasons – and this French Lentil Soup is just that. Made with heaps of lentils, carrots, celery, ham and spices for go…

Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin…

Yield: 6 Servings Cook Time: 45 minutes Print This stew is a plant based take on the classic french dish beef bourguignon. Its full of umami flavors, hearty vegetables, and it gets an extra kick of…