• french lentils recipe

French Lentil Stew – Meatless Monday Recipe

We are still enjoying our Meatless Mondays over here at our house. It’s been fun finding and trying new recipes each week. My favorite part has definitely been cutting back on our grocery bill each week by omitting meat in at least one meal.

 

french lentil stew recipe


Last week we tried a lentil stew recipe and it was so filling we didn’t even need a side dish. I love meals that only use one pot to make and can be served in a single bowl. Mostly because it means less dishes to wash! I really, really dislike doing the dishes.

To save time I use pre-cooked lentils from Trader Joe’s. I’m all about time-saving ingredients and these pre-cooked lentils our a staple item at our house. They are located in the cold produce section at our local Trader Joe’s but I know other grocery stores typically have pre-cooked lentils available. Otherwise, you can purchase dry lentils and just cook them according to the instructions on the bag. They are easy to prepare and don’t require overnight soaking like some other beans/legumes. They take about 20 minutes to prepare if buying dried lentils, so adjust your meal prep accordingly.

The combination of hearty lentils with the nutty mushrooms and savory spinach is absolutely delicious. It’s such a filling dish, that we each had one bowl and it was enough to be our entire meal. I served ours with a dollop of plain greek yogurt on top and some bread that I toasted and chopped into cubes.

french lentils with mushrooms

This stew saves really well in the fridge if you make extras and reheat them for leftovers the next day.

French Lentil Stew Recipe Review ~

I give this dish a 9 out of 10. It’s fairly simple to make, although there are a few more steps than recipes I usually make. It’s hearty and delicious and very filling, which means you don’t have to prepare a bunch of extra side dishes to accompany this dish. It’s a meal on it’s own. It tastes great reheated the following day, so make extras!

French Lentil Stew Nutrition Review ~

Lentils are a great ingredient from a nutritional standpoint. High in fiber and protein, but low in fat and calories, they are a great replacement to meat. They are a good source of iron, low in sodium, high in potassium and high in folate.

Stay tuned for a post all about the nutritional benefits of lentils later this week!

 

French Lentil Stew Budget Review ~

Overall, I would rate this dish pretty budget friendly, depending on how stocked your pantry is. Since I already had many of the ingredients, it was really pretty inexpensive to make. This recipe makes about 4 hearty servings.  In total, this dish costed me $12 to make, making it only $3 per serving! I rounded up some costs, but in general this is how I tallied up the cost to me personally:

$2.99 1 package pre-cooked lentils (dried lentils are cheaper)

$3 12 oz mushroom variety

$1 shallot

$2 worth of vegetable stock

$3 spinach

Already had on hand: olive oil, garlic, salt, pepper, thyme, white wine, milk

French Lentil Stew Recipe with Mushrooms & Spinach / The Domestic Dietitian

 

This dish will make a great hearty, fall dinner on rainy nights!

French Lentil Stew

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 servings

Ingredients

  • 1 cup lentils, cooked
  • 3 cups spinach
  • 12 oz variety of mushrooms, sliced
  • 1 medium shallot, diced
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp dried thyme leaves
  • 1/4 cup white wine
  • 1.5 cups vegetable stock (more if you want stew to be more soup like)
  • 1/3 cup milk
  • salt and pepper, to taste
  • greek yogurt (optional)
  • crusty french bread (optional)

Method

  1. If you aren't using pre-cooked lentils, cook lentils according to package instructions
  2. In a large stockpot, heat olive oil over medium heat
  3. Add shallot and mushrooms to pan and let cook for about 5 minutes
  4. Season with salt and pepper
  5. Add garlic and thyme to pot and stir
  6. Cook until garlic becomes fragrant, about 1 minute. Then add white wine
  7. Add milk and vegetable stock to pot and bring to a boil
  8. Ladle half of your soup mixture into a blender and puree until smooth
  9. Ladle back into pot with remaining soup
  10. Ladle pureed mixture back into pot with remaining soup
  11. Add cooked lentils and spinach to pot
  12. Allow to come to boil again and check seasoning, add more salt and pepper if necessary

Additional Info

I used pre-cooked lentils. If you are using dried lentils, prepare according to instructions before adding to stew

7 Comments

  • comment-avatar
    dixya @food, pleasure, and health September 26, 2016 (8:33 am)

    i have a bag of dried lentils..and now i know what im doing with it. thanks for this recipe. i love lentils in general, esp the ones that are meal worthy.

    • comment-avatar
      Brynn McDowell September 26, 2016 (10:00 am)

      Thanks Dixya! I have been on such a lentil kick lately, they are so versatile

  • comment-avatar
    Dan October 3, 2016 (9:05 pm)

    Lentils done wrong. Yuck. Done right, holy moly. I loved this.

  • comment-avatar
    Ruby October 6, 2016 (7:21 am)

    This sounds yummy!
    With fall here I can’t wait to try this.
    Steps 3 & 4 are the same. Should one step include the spinach?

    • comment-avatar
      Brynn McDowell October 6, 2016 (8:37 am)

      Thank you so much Ruby! I deleted the repeat step. Spinach gets added towards the bottom of the recipe (with the lentils, 3rd step from the bottom)

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