Updated on October 2nd, 2014
I love to cook on my wood stove. I can’t wait for the weather to change so I can light that fire and cook up this yummy hearty French Lentil stew. It is a hit even with my youngest children.
I really love the way you can serve it with or without the meat. It makes it a very versatile meal for anyone that might drop in. This stew is one I love to serve either with a dollop of sour cream or plain Greek yogurt. This just adds a bit of tang and creaminess. If you like a bit of spice, you could add a spicy sausage instead of the roast beef. This too would be great.
Before you add the lentils, this stew looks more like a soup.Once the lentils are added and cooked until tender, you then have a thick hardy stew. I hope you and your family really enjoy this body warming nutritious meal. I would love to hear how you like it. Granny
- 1 Tablespoon Butter
- ½ Large onion chopped
- 3 stalks celery diced
- 4 small red potatoes diced
- 1 cup of left over roasted vegetables, or you can use any fresh that you have left hanging around in your veggie draw.
- 4 cups Left over broth from Roast Beef, or out of a carton.
- I cup chopped carrots
- 1 cup uncooked French Lentils
- 2 fresh tomatoes chopped
- ½ bag of frozen spinach chopped
- Season to taste with salt and pepper
- 2 fresh bay leaves
- 2 tsp. chopped fresh thyme
- Saute all the fresh vegetables in the butter. Once you have them all added, add the herbs, then the broth and left over roasted vegetables. Bring to a boil, then stir in the French lentils. Cook until it all is tender and the lentils are done.
- I serve with a dollop of sour cream on top. Also for those that like meat, you can stir in the left over Roast beef.
- Very good and hardy. Nice for a fall or winter day.