After seeing several recipes that call for French (or Puy) lentils, I bought a bag of them…and then promptly forgot where I’d seen the recipes. So I searched and searched yesterday for some delicious way to cook these interesting looking lentils, but nothing I saw looked like what I had conjured up in my imagination: a hearty, French country-style stew with fresh rosemary and mushrooms and wine. That’s when I realized that I already had the recipe in my head. Why was I looking for something in print to validate my vision? So I set off to the kitchen to cook this stew the way I wanted to, writing down the ingredients as I went.
French Lentil and Portabella Stew
Ingredients
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 6 ounces Portabella mushrooms, sliced or chopped
- 4-5 cups vegetable broth
- 1 cup (200 g) French lentils, rinsed
- 1-2 tbsp. fresh rosemary, chopped (or about 2 tsp. dried, crushed or crumbled)
- 1 tsp. dried thyme
- 2 bay leaves
- generous grating of black pepper
- 2 ribs celery, chopped
- 4 small or 1 large red potato, cubed
- 2 carrots, sliced
- 1/4 cup red wine (optional)
- salt to taste
Instructions
- In a large soup pot or dutch oven, begin cooking the onions over medium-high heat. Add a little water, if you like, to prevent sticking. Stir the onions until they begin to brown (we’re going for caramelized onions without the oil), about 5 minutes. Then add the garlic and mushrooms and cook, covered but stirring occasionally, until the mushrooms release their juices.
- Add 4 cups of vegetable broth (I used Un-Chicken broth from Imagine Foods, but you can use your favorite broth). Stir in the lentils and remaining ingredients, except the wine and salt. Cover and cook until the lentils are just tender (they’d be al dente if they were pasta), about 20 minutes.
- When the lentils are barely tender, add the red wine. (I used a nice yet inexpensive Merlot, but you can use whatever you like, as long it is a wine you can drink–not one of those horrible “cooking wines” you find in the grocery store. If you are not a wine drinker, you can leave this out, but I like the taste it gives to the stew.) If more liquid is needed, add a little more broth. Check the seasonings and add salt to taste. Cover and simmer until lentils and vegetables are all tender, at least 15 more minutes.
Preparation time: 10 minute(s) | Cooking time: 45 minute(s)
Number of servings (yield): 4
Nutrition (per serving): 286 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 507mg sodium, 1220.6mg potassium, 52.4g carbohydrates, 18.4g fiber, 5.3g sugar, 16.6g protein.
I cooked this early in the afternoon and left it simmering on the stove for a while. One of the neighbor kids dropped by and marveled, “It smells delicious in here.” And indeed, it did!
This would be excellent served with a hearty chunk of bread (unfortunately, we didn’t have any.) I served it alongside some steamed, home-grown broccoli (with cashew sauce). It made a simple, delicious meal.
Now for the Children’s Review: E. loved it! She told me to be sure to add it to the Kid-Friendly list. I even packed some in a thermos for her lunch today.
About the lentils: French lentils hold their shape better than regular brown lentils, but if you can’t find any, brown lentils will work in this too. Just adjust the cooking time as regular lentils cook more quickly.
SusanV
August 1, 2009 at 11:56 amHere are the old comments that were left before the blog was moved in 2010:
Miriam said…
I do love the texture of french lentils, but I rarely end up buying them. It’s plain old green lentils around here. That really looks and sounds delicious!
7:34 PM, February 01, 2006
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Danika said…
I love this one! You should definitely consider it for your book!!
10:57 PM, May 12, 2007
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Hardcore Herbicore said…
I made this soup last night, minus the wine (only cause I didn’t have any)..OMG…FANTASTIC!!! I would have taken a picture, but I couldn’t find my camera…however, you are wonderful. I can read on your blog for hours. I cook every night…and your recipes have, by far, been the BEST!!!
Your admire,
Krista
(Hardcore Herbivore)
9:40 AM, October 23, 2008
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ksisley said…
I made this yesterday and it is sooo good. I doubled the mushrooms and lentils, but other than that followed the recipe exactly. I used a Cabernet – Merlot for the wine, and it added a twinge of sweetness that really gives the stew that extra something.
My dad avoids just about anything with the words ‘fat free’ or ‘vegan’ in the title, so of course I brought him some to see if I could slide it by his discriminating tastes. Worked like a charm!! He liked it so much he had two helpings and even asked me to write down the recipe!
6:41 PM, March 17, 2009
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Spritie said…
Made this for the family for mothers days. Usually they are all pretty big meat eaters, and avoid anything I cook especially as it is usually vegan + healthy. But they ate it and enjoyed. Thank you so much for this recipe.
Though I did change it a bit by not putting in the red wine and adding a few more veggies.
Delicious : )
11:28 AM, May 11, 2009
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Anonymous said…
I LOVED THIS RECIPE. I have to say this is one of my favorite soup recipes I have tried since going vegan 2 years ago! I am a huge soup eater! It kind of tastes like a fall dish, Thanksgiving-ish. It was amazing. I’m so glad I tried it.
3:17 PM, July 04, 2009
Vanessa Carpenter
January 17, 2010 at 9:19 amI bought a huge bag of red lentils and craving portabellos, I have made this soup twice now and both myself and my husband are in love with it, its so incredibly good!
Sam
May 8, 2010 at 12:40 amOh Susan, you never cease to amaze me! This soup was divine. I usually don’t eat non-spicy things, but i had all the ingredients so i decided to go for it. It was awesome!
I used fresh rosemary and thyme and i think that’s what really did the trick, nothing beats fresh herbs, they make everything better!
Izzy
July 4, 2010 at 12:58 pmI love Puy Lentils, and this sounds great! They’re also great chilled in bulgar wheat free Tabbouleh, or with a simple salad dressing (and a poached egg for non vegans!)
Linda
February 1, 2011 at 11:39 amIs there a difference in French lentils from the orange or green ones?
SusanV
February 1, 2011 at 11:46 amLinda, French lentils (or puy lentils) are firmer than other lentils after being cooked. Since they’re sometimes called green lentils, I don’t want to confuse you. I think of the “regular” lentils that I can buy in the grocery store as being brown, while these are actually kind of green/black. Here’s a page about lentils that should clear up any confusion: http://www.recipetips.com/kitchen-tips/t–975/all-about-lentils.asp
By the way, the orange ones are the softest of all, falling apart and creating a thick sauce.
Linda
February 1, 2011 at 11:43 amSorry, I just saw the note you put up way below the recipe! lol
SusanV
February 1, 2011 at 11:49 amLinda, I didn’t notice that before, either! 🙂
Shannon
February 1, 2011 at 3:58 pmHey Susan
This sounds awesome. Will you be offering the nutrition info for this recipe?
Thanks
Dana
February 1, 2011 at 8:45 pmRead this while I was eating… your Lentil Barley Soup (April ’10) and before my bowl was dry I wanted to rush right home and create another warming pot. The boss had other ideas, so I’ll make it on Saturday and toast you with a bit of that red wine! Thank you for sharing your time and recipes with us. Your ideas have graced our table 2-3 times a week since I’ve discovered you and my family couldn’t be happier! Thanks for making cooking fun again for me.
Julie & Marty
July 21, 2011 at 4:44 pmMy husband made this last night. He loved it. We didn’t have the wine or the French lentils but it turned out just fine. Very savory.
Susan Simon
August 28, 2011 at 10:17 pmJust made this soup – added some spinach and kale at the end – so delicious – thank you!!!
Millsnborne
August 21, 2012 at 8:16 amI made this last night, it was fantastic. I use regular lentils about a half cup. Did not have any potatoes around so I use some elbow macaroni and I double the mushroom. It was delish. Even the hubs had some. Am not a vegetarian by any means but I love great food. Thx
Taylor G.
December 7, 2013 at 11:31 amThis is an absolutely delightful stew to cook and to eat! I adore mushrooms, so I doubled the quantity, using sliced baby portabellas. I had a few ounces of whole wheat rigatoni from a previous dinner, and sliced those very think in place of the potato. A nice organic Merlot was just the touch of umami that pulled everything together. Thanks so much these high quality recipes that never fail to please my family!
Kristin
October 12, 2015 at 6:59 amI took a bit from your White Bean and Garlic Stew, and threw in a whole head of peeled garlic cloves instead of mincing. I highly recommend it!
Susan Voisin
October 12, 2015 at 8:12 amOooh, that does sound good. Thanks!
Amy
October 13, 2015 at 8:03 pmThis sounds delicious. Do you think this could be made in the crockpot?
Janet
September 17, 2020 at 8:52 pmMade this tonight. I used marjoram and basil because I don’t like rosemary and thyme. And I used vegan “beef” broth. Delicious!