French Lentil and Vegetable Stew Herbs and Sherry Vinegar, Bacon Option

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  • RECIPE SOURCE Kitchen on Fire
  • PREP TIME 20 min
  • COOKING TIME 40 min
  • TOTAL TIME 1 hrs


  • 1 ¾ cups Green Lentils, rinsed
  • 2 1/2 cups chicken stock, or vegetable stock
  • 3 cups Water
  • 1 Tbsp Tomato Paste
  • 4 slices bacon, cut into 1/4 inch sticks - optional
  • 1 medium Red Onion, small diced
  • 2 large carrot, small diced
  • 2 celery rib, large small diced
  • 1-2 Tbsp Fresh Thyme, minced
  • 2 Tbsp Sherry Vinegar
  • 3 garlic cloves, minced
  • ¼ cup Parsley, minced
  • To taste Salt & Pepper
  • 2 cup arugula

Cooking Instructions

Place the lentils, stock, water, tomato paste, & a little salt & pepper into a saucepot over high heat. Bring to a simmer, stirring occasionally, cook for about 20-30 minutes until tender.

If using Bacon: Heat the bacon in a large sauté pan over med-low to medium heat. Cook, stirring occasionally, for about 8-10 minutes until most of the fat has rendered off. Remove the bacon pieces from the pan with a slotted spoon, reserving the fat in the pan.

If you are not using bacon. Heat 1 Tbsp of oil or butter in a medium saute pan. If you are using bacon, just use the same pan with the bacon fat in it.

Raise the heat to medium heat, add in the onion, carrot, celery, thyme, & some salt & pepper. Sauté for about 6-8 minutes until the veggies are starting to brown. Reduce the heat to low & stir in the lentils, vinegar & garlic. Remove from the heat, stir in the parsley and arugula, & season with salt & pepper.


• Chef’s knife
• Large saucepan
• Large sauté pan
• Spatula