Parisian Lentil And Vegetable Cassoulet Recipe

Name: Parisian Lentil and Vegetable Cassoulet
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: French
Ingredients: 50 g Parsley Leaves; 250 g Carrot; 1 unit Celery; - Thyme Leaves; 40G Primi Piatti Rosemary Flakes; 30 g Smoked Paprika Powder; 250 G Akkha Masoor; 500Ml Gaia Extra Virgin Olive Oil (500ml); 50 g Asafoetida Powder; 2 pcs Zucchini; 1 kg Bell Peppers; 250 g French Beans; 50 g Black Pepper Powder; 100 g Salt; 500 g Tomato - Hybrid; 100 g Garlic

French cuisine · 450 calories

Parisian Lentil and Vegetable Cassoulet recipe

About this recipe

Parisian Lentil and Vegetable Cassoulet is a hearty and comforting French-inspired dish that brings together the goodness of protein-rich lentils and a medley of fresh, garden-picked vegetables. Perfectly spiced and simmered to perfection, this vegan, -free recipe is ideal for a cozy dinner after a long day. With its wholesome ingredients and satisfying flavors, it’s a budget-friendly meal that feels indulgent yet nourishing. Whether you're a busy professional or simply craving something warm and fresh, this cassoulet is a delightful way to end your day. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

50 g Parsley Leaves
250 g Carrot
1 unit Celery
- Thyme Leaves
40G Primi Piatti Rosemary Flakes
30 g Smoked Paprika Powder
250 G Akkha Masoor
500Ml Gaia Extra Virgin Olive Oil (500ml)
50 g Asafoetida Powder
2 pcs Zucchini
1 kg Bell Peppers
250 g French Beans
50 g Black Pepper Powder
100 g Salt
500 g Tomato - Hybrid
100 g Garlic

Instructions

1. Rinse the green lentils thoroughly and soak them for 20 minutes. Drain and set aside.
2. Heat olive oil in a large pot over medium heat. Add asafoetida (hing) and let it bloom for a few seconds.
3. Add the chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.
4. Stir in the diced zucchini, plant, bell peppers, and green beans. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Add the soaked lentils to the pot, along with dried thyme, rosemary, smoked paprika, black pepper, and salt. Mix well to coat the lentils and vegetables with the spices.
6. Pour enough water to cover the lentils and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and the mixture thickens.
7. Optional: Stir in coconut for added iness and simmer for another 2 minutes.
8. Garnish with freshly chopped parsley and serve warm. Enjoy your Parisian Lentil and Vegetable Cassoulet as it is or with a side of -free bread or rice.