Go Back
French Lentil Stew with Carrots and Red Wine
Print Recipe Pin Recipe
Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup French green lentils, rinsed
  • 4 medium carrots, peeled and sliced into rounds
  • 1/2 cup dry red wine
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens and turns translucent.
  • Stir in the sliced carrots and cook for 3 minutes to start softening them.
  • Add the tomato paste and dried thyme. Stir and cook for 1 minute to toast the paste slightly.
  • Pour in the red wine and scrape the bottom of the pot to release any browned bits.
  • Add the rinsed lentils, vegetable broth, and bay leaves. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
  • Season with salt and black pepper. Remove the bay leaves before serving or storing.

Notes

Use a dry red wine you would actually drink so the flavor stays balanced. Cool the stew fully before dividing it into freezer containers. When reheating, add a small splash of broth if it has thickened too much in the fridge.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board