Soups & Stewscountryliving
French Lentil Stew with Roasted Carrots and Mint
The rich, complex flavor of this stew comes from slow-roasting carrots and onions, simmering earthy lentils, and then adding a touch of sweetness with mint and a subtle bite with chiles.
👥 6 Servings👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●pot
📝 Preparation Steps
1
Preheat the oven to 375°.
2
Cut the carrots and onions into fairly large pieces, about 1 inch long for the carrots and 1/2-inch wedges for the onions. Toss the carrots in a bowl with a tablespoon of oil and a sprinkle of salt and pepper, and spread them on a baking sheet. Do the same with the onions. Roast the vegetables for about an hour, or until they are soft and browned, stirring and turning them a few times during the roasting. The onions will need more stirring and will be done sooner than the carrots. When the vegetables are ready, let them cool a little, then turn them out on a board and chop them very coarsely.
3
Meanwhile, combine the washed green lentils in a large soup pot with 4 cups (1 liter) water and a teaspoon of salt. Bring the water to a boil, turn down the heat, and simmer, covered, for ⏱️ 25 minutes, or until the lentils are tender but still firm. Add the chopped roasted vegetables, vegetable broth, mint, 1 tablespoon lemon juice, and harissa to taste.
4
Simmer the stew for about ⏱️ 10 minutes to marry the flavors, then taste, and correct the seasoning with more salt and pepper or a little more lemon juice as needed. If you want a soup rather than a stew, add a bit more broth. Remove the stew from the heat, stir in 2 tablespoons of fruity green olive oil, and serve. Garnish each bowl with a few more drops of olive oil. Moist chunks of salty feta cheese are also delicious as a garnish for this stew.
Fruity green olive oilfeta cheese
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