Lentils Provencal

Lentils Provencal
Lentils Provencal

Lentils Provencal

  • Author: Nicki


for about 5 servings:
You may add carrots and any other vegetables if you like.

  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 cups prepared vegetable stock
  • 1 cup dried French green lentils
  • 1 ½ teaspoons Herbes de Provence
  • 8 ounces cremini mushrooms, cleaned and sliced
  • ½ cup dry red wine [optional…But it’s a French recipe ]
  • 1x 400g can diced tomatoes
  • 3 tablespoons concentrated tomato paste
  • ½ cup olives
  • 2 tablespoons capers
  • Salt and pepper to taste
  • Fresh basil, for serving


  1. Coat the bottom of a medium pot with a big splash of water.
  2. When hot, add the diced onion and garlic and cook it for about 5 minutes, until very fragrant. Keep adding small amounts of water to prevent burning.
  3. Add the stock, lentils, and Herbes de Provence, then raise the heat and bring the pot to a boil.
  4. Lower the heat and allow the lentils to simmer until just ‘a tad’ undercooked, about 20 minutes.
  5. Add a bit of hot water to the pot if it gets too dry while simmering. While the lentils cook, sauté the mushrooms in a little water.
  6. Add the mushrooms in an even layer, being careful to avoid crowding the pan or else they boil and become water logged.
  7. I saw that a TV chef cooked them on a flat tray in the oven to dry them out a bit instead of sautéing them. I now use his method instead.
  8. If you wish to cook them in a pan, do so in small batches.
  9. Cook the mushrooms for about 5 minutes on each side, until browned and tender.
  10. Remove the mushrooms from the skillet and transfer them to a plate.
  11. Add the wine to the lentil stew.
  12. Raise the heat and bring it to a simmer.
  13. Stir the cooked mushrooms, tomatoes, tomato paste, olives, and capers into the pot.
  14. Bring it back up to a simmer to reheat a little.
  15. Adjust the seasoning and the liquid to suit.
  16. Serve with green side vegetables.
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