France / Main dishes

Lentilles aux legumes

Name: Lentilles aux legumes
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: France
Ingredients: 250 g dried green lentils, rinsed; 2 carrots, diced; 1 onion, diced; 1 celery stalk, diced; 900 ml vegetable stock; 1 tbsp olive oil; 1 bay leaf; 1 tsp Dijon mustard

Green lentils simmered with root vegetables and herbs.

Prep15 min

Cook35 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Soften onion, carrots and celery in oil in a saucepan for eight minutes.
Add lentils, stock and bay leaf; bring to a gentle boil.
Simmer uncovered for 25–35 minutes until lentils are tender, adding water if the pot gets dry.
Remove bay leaf and stir in mustard. Taste and adjust seasoning; serve as a thick stew.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Celery, mustard; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 140 kcal
Protein: 7.0 g
Carbs: 19.6 g
Fat: 4.1 g
Fibre: 6.4 g
Total sugar: 4.5 g
Sodium: 714 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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