Stewed French Lentils
Salmon paired with lentils is a very traditional French meal. Not only are lentils tasty and healthy, they are also really inexpensive, making them perfect for a big group. I like serving this recipe for a party because it doesn't require much attention — it's one of those things that can be put on the stove and forgotten about until serving time.
Stewed French Lentils
Prep time: 20 min
Cook time: 1 hr, 20 min
Total time: 1 hr, 40 min
Yield: 8 cups
Ingredients
- 1 tablespoon olive oil
- 2 cups diced yellow onions
- 2 cups diced carrots
- 1 cup diced celery
- 4 garlic cloves, minced
- one 28-ounce can diced tomatoes
- 1 1/4 cup french green lentils
- 2 cups vegetable broth
- 1 cup bay leaf
- 1 1/2 teaspoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
Cooking Directions
- In a large Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, celery, and garlic. Sauté until vegetables are tender, about 10 minutes.
- Add tomatoes with their juices, the lentils, broth, bay leaf, rosemary, thyme, salt, and pepper. Bring to a low boil, then lower to a simmer. Cover and simmer about 1 hour, stirring occasionally. Stir in the balsamic vinegar. Cook uncovered for an additional 10 minutes. Serve.
This recipe is also featured in my cookbook!
