French Vegetable Stew Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Lentils, sorted and rinsed
  • 5 cups - Vegetable broth
  • 2 - Leeks, sliced thin
  • 1 tablespoons - Coconut oil
  • 3 cloves - Garlic, finely chopped
  • 4 - Carrots, sliced thin
  • 2 ribs - Celery, sliced thin
  • 4 - Potatoes, cubed
  • 1 - Medium Turnip, cubed
  • 2 cups - Chopped Tomatoes, canned or fresh
  • 1/2 teaspoons - Black Pepper
  • 1/2 - Tarragon
  • 1 tablespoons - Chives
  • 1/2 teaspoons - Marjoram
  • - Fresh Parsley
  • - Red Pepper Flakes, optional for those who like it hot.
  • Directions:

    Bring lentils and broth to a boil, turn down heat, cover and simmer for 30 minutes or till nearly tender. Sauté leeks and garlic in coconut oil till softened then add to lentils along with all the rest of the ingredients - except the fresh parsley. Cook for another 30 to 40 minutes. When potatoes and carrots are done the stew is too! Let cool 5 or 10 minutes then serve topped with minced fresh parsley. YUM!

    Brief Description

    Flavorful and filling, this stew has been a favorite of mine for many years.

    Main Ingredient:


    Category:  Vegan

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s) 20 min


    You can substitute onions for the leeks and rutabagas for the turnips. If vegan isn't your thing, substitute any meat or poultry broth for the vegetable broth. This dish is particularly nice served with crusty bread and a glass of red wine.

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    Posted On:

    November 19, 2013

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