French Lentil Stew with Leeks, Rutabaga, and Thyme
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup French green lentils, rinsed
- 2 leeks, white and light green parts sliced
- 1 medium rutabaga, peeled and cut into 1/2-inch cubes
- 4 sprigs fresh thyme
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, then cook for 3 to 4 minutes until the leeks soften.
- Stir in the cubed rutabaga and cook for another 3 minutes, letting the edges begin to brown lightly.
- Add the rinsed French lentils, vegetable broth, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils and rutabaga are tender.
- Remove the thyme sprigs. Taste and adjust salt or pepper if needed before serving.
Notes
Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife