📝 About This Recipe
This soul-warming stew celebrates the peppery, pine-like notes of fresh winter savory, an ancient herb that elevates humble legumes into a gourmet experience. Earthy Puy lentils are simmered with sweet root vegetables and smoky pancetta to create a rich, velvety texture that feels like a warm hug on a cold evening. It is a masterclass in balancing deep, savory umami with the bright, aromatic lift of fresh garden herbs.
🥗 Ingredients
The Aromatic Base
- 4 ounces Pancetta (diced into small cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/4 inch rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Stew
- 1.5 cups French Green Lentils (Puy) (rinsed and picked over)
- 2 tablespoons Tomato Paste (double concentrated)
- 6 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
Fresh Herb Seasoning
- 2 tablespoons Fresh Winter Savory (finely chopped, plus extra for garnish)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 piece Bay Leaf (dried or fresh)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat and add the diced pancetta. Cook for 5-7 minutes until the fat has rendered and the pancetta is crisp and golden.
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2
Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel, leaving the rendered fat in the pot. Add the olive oil to the pot if it looks too dry.
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3
Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Add the tomato paste and stir constantly for 2 minutes. This 'caramelizes' the paste, deepening the flavor of the stew.
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6
Pour in the white wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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7
Add the rinsed lentils, the stock, the bay leaf, and half of the fresh winter savory and thyme. Do not add all the salt yet, as it can toughen the lentils.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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9
Simmer for 35-40 minutes. You want the lentils to be tender but still holding their shape; French green lentils are perfect for this as they don't turn to mush.
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10
Once the lentils are cooked, remove the bay leaf. Stir in the remaining fresh winter savory and the crispy pancetta.
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11
Add the lemon juice. This acidity is crucial as it 'wakes up' the earthy flavors of the lentils and the herbs.
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12
Taste the stew and season with kosher salt and freshly cracked black pepper. Adjust according to your preference.
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13
For a creamier texture, take one cup of the stew, blend it until smooth, and stir it back into the pot.
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14
Ladle the hot stew into deep bowls, garnish with a final sprinkle of fresh savory and a drizzle of olive oil.
💡 Chef's Tips
Always use French Green (Puy) lentils for this stew; they maintain a sophisticated 'al dente' bite that brown lentils lack. Winter savory is much stronger than summer savory, so start with the recommended amount and adjust to your taste. If the stew becomes too thick upon standing, thin it out with a splash of extra stock or water when reheating. For a vegetarian version, omit the pancetta and add a teaspoon of smoked paprika to maintain that depth of flavor. Don't skip the lemon juice at the end; it transforms the dish from heavy to vibrant.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a glass of crisp, dry white wine like a Sancerre or Pinot Grigio. A side of bitter greens, like an arugula salad with a lemon vinaigrette, cuts through the richness. Top with a dollop of Greek yogurt or crème fraîche for added silkiness. Finish with a grating of fresh Pecorino Romano cheese for a salty kick.