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French Lentil and Vegetable Cassoulet-Style Stew
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Place the rinsed lentils, carrots, celery, onion, mushrooms, and garlic into the slow cooker.
  • Add the diced tomatoes with their juice, vegetable broth, thyme, bay leaves, salt, and black pepper.
  • Stir everything together until the ingredients are evenly distributed.
  • Cover and cook on low for 7 to 8 hours, until the lentils are tender and the broth has thickened.
  • Remove the bay leaves before serving.

Notes

Stir in a splash of red wine vinegar right before serving to brighten the earthy lentil flavor. Leftovers thicken further in the refrigerator, so add a little broth when reheating. This version stays fully plant-based, so avoid adding meat or cheese if you want to keep the original profile.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Cutting Board, Knife