Veggie lentils

Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 French shallots
  • 2 garlic cloves
  • 2 carrots
  • 1 zucchini (courgette)
  • 3 ripe tomatoes
  • 200 g blue-green Puy lentils
  • 1 bunch flat-leaf (Italian) parsley
  • 750 ml vegetable stock
  • 50 g pitted green olives
  • 50 g pitted dry black olives
  • 1 tablespoon tomato paste (concentrated purée)
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel and finely slice the shallots and garlic. Peel and cut the carrots into cubes. Cut the zucchini and tomatoes into cubes.

Rinse the lentils. Chop the parsley.

Put all of the ingredients in a flameproof casserole dish, pour in the vegetable stock and cook over low heat for 20 minutes.

Season with salt and pepper.