A perfect dinner for those nights when you could just use something hearty and warm, this classic French lentil stew is a vegetarian delight. Simple to prepare and comforting to the senses, once you make this, you’ll want to keep lentils on hand more often. If you can’t wait around for the lentils to cook, start the dish in the morning and let the softened savories, lentils, herbs, and broth cook in the slow cooker for 4 hours on high or 6 on low and add the greens twenty minutes before serving.
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 1 lb. French lentils
- 2 quarts low-sodium vegetable broth
- ¼ tsp. salt
- Pepper to taste
- 1 bunch Swiss chard, stemmed and coarsely chopped
- 2 Tbsp. Parmesan cheese, grated
Directions
- Heat the olive oil over medium-high heat in a large, heavy-bottomed pan. Add the onion and cook, stirring, until it begins to soften (3-5 minutes). Add the carrot and celery and cook, stirring, until all the vegetables are tender (4-5 minutes). Add the garlic and continue to cook, stirring, until fragrant (30 seconds).
- Tie the herbs together. Add the lentils, low sodium vegetable broth, and herbs to the pan. Bring to a boil, reduce the heat, and simmer until lentils are almost tender (40 minutes). Remove the herb bundle and add salt and pepper.
- Stir the chard into the simmering lentils. Cook until the lentils and greens are tender (5-10 minutes).
- Serve warm topped with Parmesan cheese.
Nutrition Facts
6 servings per container
Serving Size 474 g
| Amount per serving | ||
|---|---|---|
| Calories | 340 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 1g | 3% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 2g | ||
| Cholesterol 1mg | 0% | |
| Sodium 375mg | 16% | |
| Total Carbohydrate 58g | 21% | |
| Dietary Fiber 11g | 39% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 42g | ||
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 104.9mg | 8% | |
| Iron 5.6mg | 35% | |
| Potassium 725mg | 15% | |
| Vitamin A 334.6mcg | 35% | |
| Vitamin C 14.5mg | 15% | |
| Vitamin E 1.3mg | 6% | |
| Vitamin K 211.8mcg | 180% | |
| Thiamin 0.7mg | 60% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 5.4mg | 30% | |
| Vitamin B6 0.5mg | 30% | |
| Folate 375.9mcg | 94% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 2.2mcg | 6% | |
| Chloride 34.9mg | 2% | |
| Pantothenate 1.8mg | 40% | |
| Phosphorus 253.1mg | 20% | |
| Iodine 0.4mcg | 0% | |
| Magnesium 61.7mg | 15% | |
| Zinc 2.7mg | 25% | |
| Selenium 1.1mcg | 2% | |
| Copper 0.6mg | 70% | |
| Manganese 1.2mg | 50% | |
| Chromium 0.1mcg | 0% | |
| Molybdenum 3.5mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), French Lentils, Swiss Chard, Carrots, Onion, Celery, Olive Oil, Garlic, Parmesan Cheese (pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes), Salt, Parsley, Thyme, Bay Leaf.
Latest from Our Blog
Vacation Rental Cooking (And Not Cooking)
Eating out vs. vacation rental cooking—what's the best balance? Our tips can help you eat healthy, save money, and enjoy your time away.