Lentils, I am a big fan. Not only because they are super healthy, but especially because you make so many great dishes with them. Soup, stew, curry, salad, burgers, and so on. For this stew I have used the famous French Du Puy lentils.
Difficulty to find the Du Puy ones? Go for beluga, green or black lentils. They will do the job as well. These type of lentils will hold form when you cook them, so they give a nice bite to your dishes. Yellow and red lentils are better to use for curries and soups.
This French stew combines the lentils with fresh herbs from my garden: bay leaves, thyme and rosemary. Only the smell makes you already a bit hungry! To keep it vegetarian I have used ‘vegetarian bacon’ which I think does a really great job, as it adds this rich and smoky flavour to the stew.
Leaves me with one question to answer: Why should lentils be part of your panty? Well, because the are rich in complex carbohydrates, which are good for your metabolism and helps your to burn fat. They are an great source of fiber, folate and magnesium. A cheap and easy to get super food, that belongs in every bodies home! And for what ever reason, kids seem to love them!
French lentil stew
French Du Puy lentil stew with vegetarian bacon, carrot, celery, spinach, tomato, bay leaves, rosemary, garlic, thyme and yogurt. A true super food dish
- 150 gr du puy lentils
- 150 gr vegetarian bacon
- 90 gr carrot
- 55 gr celery
- 125 gr yellow onion
- 100 gr spinach
- 100 gr cherry tomato
- 12 gr garlic 1 large clove
- 2 bay leaves
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 cube vegetables stock
- 750 ml water
- 2 tbsp olive oil extra virgin
- 6 tbsp yoghurt
Finely chop the onion, garlic, carrot and celery. Make from the herbs a bouquet garnie with kitchen robe. Boil water
Heat the olive oil in a medium sized casserole. Fry the onion until translucent, 5 minutes. Add the garlic and fry for 1 minute.
Add the carrot and celery and fry for 3 minutes. Then add the bacon and fry for another 5 minutes
Now it is time to add the stock cube, lentils and water. Stir and mix well and bring to a boil. Put the lid on and let it simmer for 15 minutes. Check the consistency, put the lid on askew and let it simmer for 15 minutes more. Occasionally stir and check if there is still enough liquid. If not add a little bit of water
In the meantime, cut the tomato into really small cubes. Remove the bouquet garnie add the tomato and simmer for 10 minutes without the lid on. Check if the consistency is right for you. You can adjust the time to your own preference.
Add the spinach and let it shrink. Season with pepper and salt to your own taste.
Serve with some fresh yoghurt and optionally some bread. You can really well make it in advance. Leave out the spinach, and add this when you reheat the stew.