Golden Lentil And Vegetable Cassoulet Recipe

French cuisine · 1 servings · 580 calories

Golden Lentil and Vegetable Cassoulet recipe

About this recipe

Experience the comforting flavors of a Golden Lentil and Vegetable Cassoulet, a French-inspired vegetarian dish perfect for lunch. Packed with tender green lentils, vibrant carrots, celery, leeks, and potatoes, this dish is a celebration of hearty, wholesome ingredients. The vegetables are sautéed with garlic, thyme, and smoked paprika before being simmered with lentils in a flavorful vegetable stock. The result is a warming, satisfying meal that's brimming with 48 grams of protein and 32 grams of fiber, making it both nourishing and filling. Whether you're seeking a robust midday meal or a cozy dining experience, this cassoulet delivers on all fronts. Garnished with fresh parsley, it's a vibrant and healthy dish that's as delightful to look at as it is to eat. Serve it warm to enjoy the rich, smoky depth of flavor and perfectly cooked lentils and veggies.

Ingredients

  • 1 Kg Trs Mung Dal
  • 100 G Jumbo Garlic 100g
  • - Thyme Bunched Herb
  • - Celery
  • 100G Heera Black Pepper Powder 100g
  • - Potts Vegetable Stock Can
  • - La Chinata Sweet Smoked Paprika
  • 4 Pack Fresh Carrots - Pack Of 4
  • Each Fresh Leeks - Each
  • 400G Greenfield Himalayan Salt Fine 400G
  • 10G Rajah Bay Leaves 10G
  • NaN Trs Haldi Powder Turmeric
  • 1 Potato Jacket 1 Each
  • 30G Daylesford Organic Flat Leaf Parsley
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Rinse 150 g yellow split lentils (mung dal) thoroughly under cold water and set them aside.
  2. 2. Peel and dice 200 g carrots and the potato (about 200 g) into bite-sized pieces.
  3. 3. Slice 150 g celery and the leek (about 150 g) into thin slices, ensuring even cooking.
  4. 4. Heat 2 tbsp olive oil in a large pot over medium heat and sauté the 3 minced garlic cloves until fragrant, about 1 minute.
  5. 5. Add the carrots, celery, leek and potato to the pot and cook for 5 minutes, stirring to coat with the oil and garlic.
  6. 6. Sprinkle in the leaves from 4 sprigs of thyme, 1 tsp smoked paprika, 1/2 tsp turmeric and 1/2 tsp black pepper, stirring well to combine the flavors.
  7. 7. Pour in 750 ml vegetable stock and add the rinsed lentils along with the bay leaf.
  8. 8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 25 minutes until the lentils are tender.
  9. 9. Remove the bay leaf and adjust the seasoning with 1 tsp salt and additional black pepper if necessary.
  10. 10. Garnish with 20 g freshly chopped parsley before serving warm.

How to make Golden Lentil And Vegetable Cassoulet

  1. Rinse lentils, cut vegetables. Rinse the lentils thoroughly under cold water and set them aside. Peel and dice the carrots and potatoes into bite-sized pieces, then thinly slice the celery and leeks so they cook evenly.
  2. Sauté the garlic and vegetables. Heat olive oil in a large pot over medium heat and sauté the garlic until fragrant, about 1 minute. Add the carrots, celery, leeks and potatoes, stirring to coat them in the oil and garlic.
  3. Season and add the stock. Sprinkle in the thyme, smoked paprika and black pepper and stir well. Pour in the vegetable stock, then add the rinsed lentils along with the bay leaf.
  4. Simmer until tender. Bring the mixture to the boil, then reduce the heat to low and simmer for 25 minutes until the lentils are tender. Remove the bay leaf and adjust the seasoning with salt and extra black pepper.
  5. Garnish and serve. Garnish the cassoulet with freshly chopped parsley scattered over the top, then ladle it into bowls and serve it warm.

Frequently asked questions

How long does Golden Lentil and Vegetable Cassoulet take to make?
About 55 minutes: 15 minutes of prep and 40 minutes of cooking for the lentils, leeks, carrots and potatoes.
What gives Golden Lentil and Vegetable Cassoulet its smoky flavour?
Smoked paprika sprinkled in with the thyme and black pepper gives it a gentle smokiness. Toast it briefly in the oil so it does not taste raw.
Can I use celery sticks instead of celery salt?
Yes, dice a couple of celery sticks and cook them with the leeks. Add a little more ordinary salt to make up for it.
Is this lentil cassoulet vegetarian?
Yes, it is vegetarian. It is made with green lentils, leeks, carrots, potatoes and vegetable stock.
Can I freeze lentil and vegetable cassoulet?
Yes, it freezes well for up to three months. The potatoes soften slightly, so thaw overnight and reheat gently until piping hot.