I love French lentils- they don’t break down like the other lentils so they have a really nice texture when cooked just to tender. They cook pretty quickly and they are a pulse that I keep in the house along side my red lentils. They are super yum in cold or hot salads. To make them, I used the the same pot prior to starting the soup; bring 3c of water to a boil with 1c dried French lentils. Let them come to a rolling boil, reduce the heat and simmer partially covered for 15-25 minutes or until the lentils are intact but tender. You can use another bean of your choice; chickpeas, pinto or kidney beans would be a delicious addition but there is something perfect about the combination of the lentil, broccoli and new potatoes. All veggies were procured locally, if not from my garden. You can cook out a lot of the water for a delicious and more hearty stew.
Broccoli, Potato Soup & French Lentil Soup/ Stew
2c French lentils- cooked
2 small thin skinned potatoes, scrubbed, washed, medium dice
1 clove garlic, smashed, minced
1 red onion, small dice
1 carrot, small dice
1//2 bunch broccoli, florets, stems medium dice
1 bouillon or veggie broth to replace the water
4c boiling water
1t chipotle powder *opt
1/2t hot sesame oil *opt
½ t black pepper
3T extra virgin olive oil
Bring 6 cups of water to a boil- in case you need more.
In a soup pot, heat up the olive oil. Add the onions, and garlic and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.
Bring to a boil and let simmer for 25-30.
Add the broccoli and the cooked lentils and simmer for an additional 5-10 minutes. Adjust the seasonings.