French Lentil and Red Wine Vegetable Stew
Equipment
- Slow Cooker
Ingredients
- 1 cup French green lentils, rinsed
- 1 large onion, diced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 3 cups vegetable broth
- 1 (14-ounce) can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Add the diced onion, carrots, celery, and garlic to the slow cooker.
- Stir in the rinsed lentils, crushed tomatoes, vegetable broth, and red wine.
- Add the bay leaves, dried thyme, salt, and black pepper. Stir everything to combine.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are tender but still hold their shape.
- Remove the bay leaves, taste, and adjust salt or pepper if needed.
- Ladle into bowls and sprinkle with the chopped parsley before serving.
Notes
If the stew thickens too much overnight, stir in a splash of broth when reheating. The red wine flavor becomes smoother after a full night in the fridge, so this dish tastes even better the next day. Skip the parsley if you prefer a simpler finish or swap in a pinch more thyme during cooking if you want a stronger herbal note.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker
Cuisine: French
Equipment: Slow Cooker