French Lentil and Carrot Stew

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Earthy lentils, sweet garden carrots, and fresh herbs simmered together in a rustic, nourishing stew—this one-pot meal brings comfort without the heaviness.

This stew is the kind of meal I crave when the weather turns crisp and the garden still offers just enough—carrots that are sweeter from the chill, herbs that haven’t quite given up, and a few pantry staples that turn it all into something warming and real.

French green lentils hold their shape beautifully, giving the stew texture and richness. And the carrots—sliced thick or thin—bring sweetness and color to every spoonful. It’s humble, hearty, and full of the kind of flavor that only comes from slow, steady cooking.

Why You’ll Love This Recipe 💛

• One-pot, hands-off, and deeply nourishing
• Vegetarian, protein-rich, and naturally gluten-free
• Uses garden basics like carrots, onions, herbs, and garlic
• Great for batch cooking and freezes beautifully
• Cozy and filling without being heavy

Quick Reference

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6
Dietary Info: Vegetarian, Gluten-free

Key Ingredients at a Glance:
🥕 Carrots, 🟢 French green lentils, 🧄 garlic, 🧅 onion, 🌿 thyme or rosemary, 🍷 optional red wine

Ingredients 🛒

• 2 tablespoons olive oil 🫒
• 1 yellow onion, chopped 🧅
• 2 cloves garlic, minced 🧄
• 4–5 medium carrots, sliced into coins or half-moons 🥕
• 1 cup French green lentils (also called lentilles du Puy)
• 4 cups vegetable broth (or water + bouillon)
• 1 teaspoon chopped fresh thyme or rosemary 🌿
• 1 bay leaf
• Optional: ¼ cup red wine or 1 teaspoon balsamic vinegar
• Salt and black pepper, to taste
• Optional: chopped parsley or a swirl of olive oil for serving

Instructions 🍽️

1. Sauté the aromatics.
In a large soup pot, heat olive oil over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic and cook 1 minute more.

2. Add carrots and lentils.
Add sliced carrots and lentils to the pot. Stir in broth, herbs, bay leaf, and red wine if using. Bring to a gentle boil.

3. Simmer until tender.
Lower the heat and simmer uncovered for 30–35 minutes, or until lentils and carrots are tender. Add a splash more broth or water if needed.

4. Season and serve.
Remove bay leaf. Season with salt, pepper, and a dash of balsamic if desired. Serve hot, with chopped parsley or crusty bread on the side.

Serving Ideas & Pairings 🥖

• Serve with Fall Garden Focaccia or sourdough toast
• Add a poached egg on top for extra richness 🍳

Storage & Make-Ahead Tips 📦

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze cooled portions in jars or bags for up to 3 months
• Reheat: Rewarm gently on the stove with a splash of broth

Garden Reflections 🌼📓

This stew feels like a quiet yes. A yes to what’s already in your pantry. A yes to the carrots that grew a little crooked but still taste sweet. A yes to the kind of cooking that doesn’t require much—just time, warmth, and intention.

French lentils hold their shape, just like we do—resilient and tender all at once. And carrots? They remind me that beauty often grows beneath the surface, unseen but steady. 🥕

Save & Share 💌

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🔗 Try next: Creamy Celery Root Soup, Garden Beet Burgers, or Romanian Bean Dip