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lentil recipe

Lentil Recipe: Lentils Proven├žales

Course Main Courses
Cuisine French


  • 1 cup balsamic vinegar
  • 1 onion diced
  • 3 garlic cloves minced
  • 3 cups water or vegetable broth
  • 1 cup dried French green lentils or pre-cook in the instant pot
  • 1 1/2 teaspoons herbes de Provence
  • 8 ounces cremini mushrooms cleaned and sliced
  • 1/2 cup dry white wine
  • 1 14 ounce or 400 gram can diced tomatoes
  • 3 tablespoons tomato paste
  • 2 TB capers
  • Salt and pepper to taste
  • Fresh basil for serving


  • Heat vinegar in a medium pot over medium heat.
  • When the pot is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
  • Add the garlic and cook for 1 minute, until very fragrant.
  • Add water/ broth, lentils, and herbes de Provence, then raise the heat and bring the water to a boil. Or precook the lentils to reduce cooking time.
  • If not pre-cooking the lentils, lower the heat and allow the lentils to simmer until just a tad undercooked, about 30 minutes. Add a bit of hot water to the pot if it gets too dry while simmering.
  • After the lentils are done, add the mushrooms and cook for about 5 minutes, until tender.
  • Add the wine to the pot. Raise the heat and bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
  • Stir in the tomatoes, tomato paste, and capers into the pot. Bring it back up to a simmer.
  • Remove the pot from heat and season the stew with salt and pepper.
  • Divide into bowls and top with fresh basil. Serve.
Keyword vegan
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