Soups and Broths
Authentic French Lentil Stew Recipe with Puy Lentils
This deeply savory stew centers on the celebrated Puy lentil, known for its ability to hold its shape and offer a sophisticated peppery bite. Layered with seasonal root vegetables and brightened with a splash of red wine vinegar, it is a comforting staple that feels both humble and elegant on any dinner table.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
- Level
- Easy
- Per serving
- 310 kcal
Method
Rinse the lentils thoroughly in a fine-mesh sieve and set aside.
In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced leeks, carrots, and celery. Sauté for 8-10 minutes until the vegetables have softened and the leeks are translucent.
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly and become fragrant.
Add the rinsed lentils, thyme sprigs, and bay leaves. Pour in the stock and stir to combine.
Bring the mixture to a boil, then immediately reduce the heat to low. Cover partially and simmer for 30-35 minutes, or until the lentils are tender but still have a slight bite (al dente).
Remove the thyme sprigs and bay leaves. Stir in the chopped kale and cook for 3-5 minutes until the greens are wilted.
Stir in the red wine vinegar just before serving. Taste and adjust seasoning with salt and black pepper as needed. For a grain-free meal, serve as is or with roasted parsnips; for a traditional touch, serve with a thick slice of sourdough.
Notes
Do not salt the lentils at the beginning of cooking, as this can toughen their skins; wait until the end.
The red wine vinegar is essential—it cuts through the earthiness of the lentils and brightens the whole dish.
To make this recipe grain-free, ensure you serve it with additional roasted root vegetables rather than bread.
If the stew becomes too thick after sitting, thin it with a little extra stock or water when reheating.
