FRENCH LENTIL STEW (LENTILS PROVENCAL)
This cozy French lentil stew is simmered with savory herbes de Provence, juicy tomatoes, olives, and topped with fresh basil. A healthy vegan comfort food meal that comes together in about an hour!
Provided by Alissa Saenz
Categories Entree
Time 1h
Number Of Ingredients 14
Steps:
- Coat the bottom of a medium pot with 1 tablespoon of olive oil and place it over medium heat.
- When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
- Add the garlic and cook it for 1 minute, until very fragrant.
- Add the water, lentils, and herbes de Provence, then raise the heat and bring the water to a boil.
- Lower the heat and allow the lentils to simmer until just a tad undercooked, about 30 minutes. Add a bit of hot water to the pot if it gets too dry while simmering.
- While the lentils cook, sauté the mushrooms. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat.
- Add the mushrooms in an even layer, being careful to avoid crowding the skillet. Cook the mushrooms in batches if needed.
- Cook the mushrooms for about 5 minutes on each side, until browned and tender.
- Remove the mushrooms from the skillet and transfer them to a plate.
- When the lentils have finished simmering there should be just a bit of water left in the pot - not quite enough to cover the lentils. If there's more than that, drain the lentils and return them to the pot with about 1/2 cup of water, then return the pot to the burner.
- Add the wine to the pot. Raise the heat and bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
- Stir the cooked mushrooms, tomatoes, tomato paste, olives, and capers into the pot. Bring it back up to a simmer.
- Simmer the stew for 5 to 10 minutes more, until the lentils are as tender as you like them and the stew is thick.
- Remove the pot from heat and season the stew with salt and pepper.
- Divide into bowls and top with fresh basil. Serve.
Nutrition Facts : ServingSize 1.25 cups, Calories 354 kcal, Fat 13.2 g, SaturatedFat 1.9 g, Sodium 885 mg, Carbohydrate 40.9 g, Fiber 17.5 g, Sugar 6.5 g, Protein 15.6 g
WARM FRENCH LENTILS
Steps:
- Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
- Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
- Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.
FRENCH-LENTIL AND SAUSAGE STEW
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
- Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
- Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL SOUP WITH HERBES DE PROVENCE
I love Herbes de Provence. They have such a wonderful distinctive flavor. I have tried almost every brand, and my absolute favorite is the Herbes de Provence sold by Williams Sonoma, in the little clay crocks. It has such a great flavor with an emphasis on lavender. If you want to make this vegetarian, omit the prosciutto, and use vegetable broth or water instead of the chicken broth. Add a little smoked paprika for the prosciutto's smokiness.
Provided by dawnie2u
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium heat.
- Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes.
- Stir in the lentils and water/or broth, and bring to a boil.
- Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy.
- Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly.
- Taste soup and check for seasoning, adding salt and pepper if needed.
- Ladle soup into bowls, and top with toasted baguette. Serve immediately.
Nutrition Facts : Calories 402.6, Fat 10.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 403.1, Carbohydrate 62.3, Fiber 11.2, Sugar 5.5, Protein 17.4
FRENCH LENTIL SALAD
Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
- In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.
LENTIL SALAD PROVENCAL
While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.
Provided by Chef Kate
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and pick over lentils.
- Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
- Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
- Drain and allow to cool to room temperature.
- Remove garlic and bay leaf.
- Mix in scallions, parsley and capers.
- Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
- At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
- To serve, place greens on individual plates and mound lentil salad on top.
- Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
- Bon Appetit!
Nutrition Facts : Calories 587, Fat 30.2, SaturatedFat 4.5, Cholesterol 5.4, Sodium 659, Carbohydrate 56.3, Fiber 23.9, Sugar 7.6, Protein 24.4
More about "french lentil stew lentils provencal food"
PROVENCAL FRENCH LENTILS | RECIPE | THE FRESH MARKET
From thefreshmarket.com
Servings 3-4
SIMPLE BRAISED FRENCH LENTIL RECIPE | FEASTING AT HOME
From feastingathome.com
FRENCH LENTIL STEW - RECIPE PETITCHEF
From en.petitchef.com
FRENCH LENTILS WITH BACON - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
LENTILS PROVENçAL, A LOVELY SIDE DISH, EASY VEGETABLE …
From thymeforcookingkitchen.com
BAREFOOT CONTESSA | WARM FRENCH LENTILS | RECIPES
From barefootcontessa.com
GOLDEN FRENCH LENTIL STEW FROM OH SHE GLOWS EVERY DAY
From ohmyveggies.com
FRENCH LENTIL SOUP - ONCE UPON A CHEF
From onceuponachef.com
FRENCH LENTIL STEW – MADE IN PROVENCE - SIMONE DENNY WELLNESS
From simonedennywellness.com
Estimated Reading Time 3 mins
FRENCH LENTIL STEW - CENTER FOR SCIENCE IN THE PUBLIC INTEREST
From cspinet.org
BEST FRENCH PETIT SALé AUX LENTILLES | SIMPLE. TASTY. GOOD.
From junedarville.com
EASY FRENCH LENTILS – A COUPLE COOKS
From acouplecooks.com
LENTILS PROVENCAL (FRENCH LENTIL STEW) - KIKI RECIPE
From kenovegan.blogspot.com
LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH | RECIPETIN EATS
From recipetineats.com
LENTILS PROVENCAL - THE FAMILY COPPOLA | BLOG
From thefamilycoppola.com
19 LENTIL STEW RECIPES | ALLRECIPES
From allrecipes.com
FRENCH LENTIL STEW MADE IN PROVENCE - SIMONE DENNY WELLNESS
From simonedennywellness.com
LENTIL STEW RECIPE | EDIBLE WOW
From ediblewow.ediblecommunities.com
WHAT ARE FRENCH LENTILS? | ALLRECIPES
From allrecipes.com
THE HEALTHY COOK: FRENCH LENTIL STEW | CENTER FOR SCIENCE IN THE …
From cspinet.org
FRENCH LEEK, POTATO & LENTIL STEW RECIPE - FOOD NEWS
From foodnewsnews.com
LENTILS PROVENCAL (FRENCH LENTIL STEW)
From pinterest.co.uk
LENTILS PROVENCAL (FRENCH LENTIL STEW)
From pinterest.ca
FRENCH LENTIL AND KALE STEW - BEST OF VEGAN
From bestofvegan.com
VEGAN FRENCH LENTIL AND KALE STEW - HEALTHYFRENCHWIFE
From healthyfrenchwife.com
LENTILS PROVENCAL (FRENCH LENTIL STEW) | FRENCH LENTILS, LENTIL STEW ...
From pinterest.co.uk
FRENCH LENTIL STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FRENCH STYLE LENTIL AND VEGETABLE STEW | PLANT BASED FAMILY DOWN …
From plantbasedfamilydownunder.com
FRENCH LENTIL, TURMERIC STEW - SOUL NOURISHMENT
From leahvong.com
LENTILS PROVENçAL, THYME FOR COOKING
From thymeforcookingblog.com
FRENCH GREEN LENTIL STEW - FRUGALFEEDING
From frugalfeeding.com
LENTILS PROVENCAL (FRENCH LENTIL STEW) (CONNOISSEURUS VEG)
From pinterest.com
LUCKY NEW YEARS DISH LENTIL SPINACH STEW - PERFECTLY PROVENCE
From perfectlyprovence.co
VEGAN FRENCH LENTIL STEW - VEGGIES DON'T BITE
From veggiesdontbite.com
LENTILS PROVENCAL (FRENCH LENTIL STEW) - PINTEREST
From pinterest.com
FRENCH GREEN LENTILS RECIPES - FOOD NEWS
From foodnewsnews.com
BASIC FRENCH LENTILS RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love