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Braised Lentils and Vegetables

The long slow braising time brings out the natural sweetness in the vegetables. Using vegetable broths adds a depth of flavor. Eat as a vegetarian main dish, or as a side dish to accompany roasted meats and poultry.

  • Total Time: 1 hour 5 mins
  • Yield: 4-6 1x


Units Scale
  • 1 Tablespoon oil (olive, avocado, or ghee)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, thinly sliced
  • 8 ounces baby carrots
  • 1 fennel bulb, cut into 8 wedges
  • 1 1/2 cups French green lentils du Puy (or brown lentils), rinsed well and drained
  • 1/2 cup white wine (or water)
  • 3 to 3 1/2 cups Simply Stock
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • salt and pepper, to taste
  • fresh parsley leaves, for garnish
  • crusty bread, for serving


  1. Heat a deep 4 quart saucepan over medium-high heat. Add the oil and let heat for about 20-30 seconds. Add the diced onion. Lower the heat a bit and let cook, stirring often, until onion starts to soften and turn golden. Add the garlic and celery and continue cooking for about five more minutes, stirring occasionally.
  2. Add the carrots, fennel, and lentils to the pan along with the wine. Let cook for a few minutes, stirring, until wine is completely absorbed.
  3. Add 3 cups of stock, thyme, and rosemary. Cover with a tight-fitting lid and lower heat to low. The liquid should barely simmer.
  4. Let cook for 40-45 minutes. Check lentils for doneness. They should not be mushy or too firm. Add the extra 1/2 cup stock, if needed. The liquid should be mostly absorbed and not be the least bit soupy. Season with salt and pepper.
  5. Serve topped with fresh parsley. Can be eaten as-is, or served with bread or as a side dish.
  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Main, Side
  • Cuisine: French