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One-Pot French Lentil Stew with Mushrooms and Sage

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2


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!


  • 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


  1. In a saucepan, on medium heat, add in the oil, onion, and garlic. Sauté for a couple of minutes.
  2. Add in the mushrooms and let it sweat down for another couple of minutes.
  3. Add in 750ml / 3 cups of the vegetable broth, sage, and thyme and simmer for 5 minutes.
  4. Add in the lentils and simmer on high for 10 minutes with the lid on.
  5. 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.
  6. 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.
  7. Season with salt and pepper to taste.


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

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