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French Lentil Stew with Dijon Mustard and Thyme
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup French green lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute more. Add the lentils, vegetable broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes.
  • Remove the bay leaf. Stir in the Dijon mustard and fresh thyme. Continue to simmer for 5 more minutes until the lentils are tender and the stew has thickened slightly.
  • Taste and adjust salt or pepper if needed before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Dried thyme can replace fresh thyme, but use only 1 teaspoon. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board