Stewed French Lentils

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12 - 14 Servings (About 8 Cups)

Prep Time: 20 Minutes. Cook Time: 1 Hour 20 Minutes

Salmon paired with lentils is a very traditional French meal. Not only are lentils tasty and healthy, they are also really inexpen- sive, 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.



  • 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 of Diced Tomatoes

  • 1 ¼ Cup French Green Lentils

  • 2 Cups Vegetable Broth

  • 1 Cup Bay Leaf

  • 1 ½ Teaspoon Minced Fresh Rosemary

  • 2 Teaspoons Kosher Salt

  • ½ Teaspoon Freshly Ground Black Pepper

  • 1 Tablespoon Balsamic Vinegar


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!