One-Pot French Lentil Stew with Mushrooms and Sage
This French lentil stew is hearty, warming, healthy, quick, and easy to make. All you need is one pot and 11 ingredients!
When winter rolls around, this will be your go-to meal. Perfect to enjoy straight away and to keep as leftovers.
You can double or triple the recipe to make a big pot of it to batch cook it for the week or to enjoy with your family.
Mushrooms and sage are the perfect pairings with this French lentil stew. However, thyme, parsley, or oregano would also make a great addition if sage is not readily available to you.
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What can you serve with this lentil mushroom stew?
This dish works beautifully with some sourdough bread that’s been slightly warmed up.
If you love yourself a glass of red, you can’t get a more perfect flavour combination than that!
You can also serve it with a side of rice, or even roasted vegetables.
Some other wonderful recipes like this French lentil stew
I love how many of you enjoy my stew recipes. Here are a few others for you to try!
- Hearty Mung Bean Stew With Kale
- Easy Vegan Brown Lentil Stew
- Vegan Black-Eyed Bean Stew
- Red Lentil Stew with Potatoes and Peas
- Ghanaian Spinach Stew with Chickpeas (Vegan)
- Sauerkraut and Bean Stew (Slovenian Jota)
Is it best to soak lentils before cooking them?
I always soak any lentils before I cook them. The bigger they are, the longer I soak them. I typically soak them overnight as this helps the cooking time and I personally find that it makes me less bloated (if at all).
With French lentils, you should soak them overnight. It will take too long to cook them in the stew if not soaked. You can alternatively cook them beforehand in a pot or pressure cooker and add them in towards the end. This will speed up the cooking time by at least 15-20 minutes.
The only thing you compromise here is the French lentils soaking up all the flavours from the stew itself.
Other recipes you’ll love:
- Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)
- Immune Boosting Bean Soup
- Mushroom & Thyme Soup
- Creamy Vegan Leek and Mushroom Pasta
- Easy Vegan Red Lentil Soup
If you try this recipe, let me know! I’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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One-Pot French Lentil Stew with Mushrooms and Sage
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2
Description
This one-pot French lentil, mushroom, and sage stew is a very hearty, nutritious, and easy meal. A healthy dish that is ready in no time for the whole family to enjoy!
Ingredients
- 2 tabelspoons olive oil
- 1 brown onion, chopped finely
- 4 cloves garlic, minced
- 200g / 7.05 ounces Swiss brown mushrooms, sliced
- 1 litre / 4 cups vegetable broth* (or store bought veggie stock)
- 6 fresh sage leaves, torn in half
- 2 small sprigs of fresh thyme
- 1 cup French lentils (aka Puy lentils), soaked overnight and rinsed
- 1 tablespoon corn flour* (diluted in 2 tablespoons of water)
- 2 tablespoons tamari (or 1 tablespoon dark miso paste)
- 2 tablespoons lemon juice (about half a lemon)
- Salt, to taste
- Pepper, to taste
Instructions
- In a saucepan, on medium heat, add in the oil, onion, and garlic. Sauté for a couple of minutes.
- Add in the mushrooms and let it sweat down for another couple of minutes.
- Add in 750ml / 3 cups of the vegetable broth, sage, and thyme and simmer for 5 minutes.
- Add in the lentils and simmer on high for 10 minutes with the lid on.
- Add in the corn flour mix, the extra cup of broth, tamari, lemon juice and simmer on medium heat for a further 15 minutes with the lid on the saucepan.
- When the lentils are nice and soft but not mushy, the stew is finished. If you don’t get a chance to soak the lentils beforehand, it will just take longer to cook.
- Season with salt and pepper to taste.
Notes
Broth: Alternatively use your own broth or 1 teaspoon of powdered stock/broth with 4 cups / 1 litre of boiling water.
Corn flour: Where we live, corn flour is the name of the white fine powder that is used as a thickener. It may also be called corn starch. A healthier alternative you can use is kudzu. This is a root of the Kudzu plant, used in Asian cooking as a thickener.
- Diet: Vegan
This was so good that I’m making again for the second day in a row to share with those who couldn’t make it to our Thanksgiving Day meal. I served the soup with some of your other lovely recipes and a small salad. Best T’day meal ever!
I’m SO happy to hear you loved it! Thank you for sharing 🙂
I just made it Masa… delicious! Thank you. 🙂
Glad to hear it Michelle! Thanks for the feedback ☺️
Delicious simple dish to make on a chilly gloomy Saturday afternoon. I’ve added sliced green beans and a few small chopped potatoes to add some extra veg. Looking forward to soaking up using rye bread!
Sounds delicious! Yes, rye would be perfect with it. Hope you enjoy 🙂