How long does Golden Lentil and Vegetable Cassoulet take?

About 60 minutes: 15 minutes of prep and 45 minutes of cooking, which covers softening the vegetables and simmering the lentils until tender.

Is Golden Lentil and Vegetable Cassoulet vegetarian?

Yes, it is vegetarian. Brown lentils, carrots, chayote and shallots are simmered in vegetable stock with bay and thyme.

Can I use green lentils instead of brown lentils?

Yes, green lentils hold their shape well and suit a cassoulet. They may need a few extra minutes to become tender.

What does tahini add to a lentil cassoulet?

A spoon stirred in at the end gives a nutty richness and a creamier sauce. Add it off the heat and loosen with a little stock.

What should I serve with a lentil cassoulet?

Crusty bread for mopping up the sauce is ideal, or a simple green salad dressed with lemon. A sprinkle of fresh thyme on top adds fragrance.

Golden Lentil And Vegetable Cassoulet Recipe

Name: Golden Lentil and Vegetable Cassoulet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: - Schwartz Bay Leaves; 1 Kg Trs Mung Dal; 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; 100G Heera Black Pepper Powder 100g; - Potts Vegetable Stock Can; - Fresh Asian Chayote / Chow Chow; 4 Pack Fresh Carrots - Pack Of 4; 400G Greenfield Himalayan Salt Fine 400G; NaN Trs Haldi Powder Turmeric; 250 Ml Trs Lemon Juice 250Ml; 1 Onion Large 1 Each; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

French cuisine · 460 calories

About this recipe

Golden Lentil and Vegetable Cassoulet is the perfect French-inspired dish to elevate your lunch routine. This vegetarian cassoulet combines golden lentils, fresh carrots, chayote squash, and cucumber with vegetarian mock chicken for a protein-packed meal. Infused with aromatic herbs like thyme and bay leaves, and seasoned with the Speculoos spice blend, it offers a rich depth of flavor and comfort in every bite. The lentils provide 32g of protein, making it a nourishing choice for your midday meal, while the vegetables add fiber and essential nutrients. Preparing this cassoulet is a delightful experience, with layers of aromas and vibrant colors coming together in one pot. Serve it warm for a satisfying lunch that feels gourmet yet comforting, ideal for chilly afternoons or when you're craving hearty flavors.

Ingredients

- Schwartz Bay Leaves
1 Kg Trs Mung Dal
100 G Jumbo Garlic 100g
- Thyme Bunched Herb
100G Heera Black Pepper Powder 100g
- Potts Vegetable Stock Can
- Fresh Asian Chayote / Chow Chow
4 Pack Fresh Carrots - Pack Of 4
400G Greenfield Himalayan Salt Fine 400G
NaN Trs Haldi Powder Turmeric
250 Ml Trs Lemon Juice 250Ml
1 Onion Large 1 Each
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse 150 g yellow split lentils (mung dal) thoroughly under cold water and set aside.
2. Peel and dice 200 g carrots and 150 g chayote squash into bite-sized pieces.
3. Heat 2 tbsp olive oil in a large pot over medium heat and sauté 3 minced garlic cloves and the chopped onion until fragrant and soft, about 5 minutes.
4. Add the diced vegetables to the pot and cook for 5 minutes, stirring occasionally.
5. Pour in 500 ml vegetable stock and add the rinsed lentils, 2 bay leaves, the leaves from 4 sprigs of thyme and 1 tsp turmeric.
6. Season with 1/2 tsp salt and 1/2 tsp black pepper, then bring the mixture to a boil.
7. Reduce the heat to low and simmer for 20 minutes, stirring occasionally to prevent sticking.
8. Remove the bay leaves and check that the lentils are tender; adjust seasoning if necessary.
9. Stir in 1 tbsp lemon juice for a fresh, tangy finish.
10. Let the cassoulet rest for 5 minutes to allow flavors to meld.
11. Serve warm in bowls, garnished with a sprinkle of fresh thyme if desired.

How to make Golden Lentil And Vegetable Cassoulet

Rinse lentils, dice vegetables. Rinse the golden lentils under cold water, then peel and dice the carrots, chayote squash and cucumber into bite-sized pieces.
Sauté the base. Heat olive oil in a large pot over medium heat and sauté the garlic and onion until fragrant, then cook the diced vegetables for 5 minutes and stir in the mock chicken.
Add stock and spices. Pour in the vegetable stock with the lentils, bay leaves, thyme and speculoos spice blend, season with salt and black pepper and bring to a boil.
Simmer the cassoulet. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove the bay leaves, check the lentils are tender and adjust the seasoning if needed.
Finish and serve. Stir in the lemon juice and rest the cassoulet for 5 minutes so the flavours meld, then serve warm in bowls with a sprinkle of fresh thyme.

Frequently asked questions

How long does Golden Lentil and Vegetable Cassoulet take?: About 60 minutes: 15 minutes of prep and 45 minutes of cooking, which covers softening the vegetables and simmering the lentils until tender.
Is Golden Lentil and Vegetable Cassoulet vegetarian?: Yes, it is vegetarian. Brown lentils, carrots, chayote and shallots are simmered in vegetable stock with bay and thyme.
Can I use green lentils instead of brown lentils?: Yes, green lentils hold their shape well and suit a cassoulet. They may need a few extra minutes to become tender.
What does tahini add to a lentil cassoulet?: A spoon stirred in at the end gives a nutty richness and a creamier sauce. Add it off the heat and loosen with a little stock.
What should I serve with a lentil cassoulet?: Crusty bread for mopping up the sauce is ideal, or a simple green salad dressed with lemon. A sprinkle of fresh thyme on top adds fragrance.