📝 About This Recipe
Transport yourself to the rolling hills of Auvergne with this deeply nourishing stew featuring the 'caviar of lentils,' the French Puy or green lentil. Unlike other varieties, these gems hold their shape beautifully, offering a sophisticated peppery bite and an earthy richness enhanced by a classic mirepoix and aromatic herbs. This plant-based masterpiece is a testament to how humble ingredients can be transformed into a soulful, gourmet experience that warms the heart.
🥗 Ingredients
The Lentil Base
- 1.5 cups French Green Lentils (Puy) (rinsed and picked over for stones)
- 5 cups Vegetable Stock (low-sodium, high quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Aromatics and Vegetables
- 3 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Tomato Paste (for umami depth)
Herbs and Seasoning
- 1 teaspoon Herbes de Provence (dried)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried or fresh)
- 1/2 teaspoon Smoked Paprika (for a subtle smoky undertone)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Sherry Vinegar (to brighten the flavors at the end)
For Garnish
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Pick through them to ensure there are no small pebbles or debris.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the tomato paste to darken slightly and the garlic to become fragrant.
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5
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Let the wine simmer for 2 minutes until reduced by half.
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6
Add the rinsed lentils to the pot, followed by the vegetable stock, Herbes de Provence, smoked paprika, thyme sprigs, and the bay leaf.
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7
Increase the heat to medium-high and bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently. Cook for 35-40 minutes.
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9
Check the lentils at the 35-minute mark; they should be tender but still hold their shape. If they are too firm, cook for another 5-10 minutes.
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10
Once the lentils are cooked, remove the thyme sprigs and the bay leaf.
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11
Stir in the sherry vinegar, salt, and black pepper. Taste and adjust seasoning if necessary—the vinegar is crucial for balancing the earthy flavors.
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12
For a creamier texture, use the back of your spoon to crush a small portion of the lentils against the side of the pot and stir them back in.
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13
Ladle the hot stew into deep bowls. Garnish with a generous sprinkle of fresh parsley and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always use French Green or Puy lentils for this specific dish; red or brown lentils will turn to mush and lose the intended texture. Don't salt the lentils until the very end of cooking, as salt can sometimes prevent the skins from softening properly. If the stew becomes too thick upon standing, simply splash in a little more broth or water when reheating. For an extra layer of flavor, add a piece of Parmesan rind to the pot while simmering (omit if strictly vegan). This stew tastes even better the next day, making it a perfect candidate for meal prep.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp glass of French Rosé or a light-bodied Pinot Noir. A side of garlicky sautéed kale or spinach adds a lovely pop of color and nutrition. Top with a dollop of crème fraîche or Greek yogurt for a tangy, creamy finish. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette.