This cozy stew is chock full of good stuff. Make a batch now and freeze some for later. Look for French (small green) lentils. Most other types can get mushy.

French Lentil Stew

¼ cup extra-virgin olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 bulb fennel, diced
1/3 cup tomato paste
1 bay leaf
3 sprigs fresh thyme
1½ cups French lentils
1 tsp. kosher salt
Freshly ground black pepper

In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the onion, carrots, celery, and fennel until lightly browned, 7-10 minutes.
Stir in the tomato paste. Cook until it starts to brown, 2-3 minutes.
Add the bay leaf, thyme, and lentils. Stir in 6 cups of water and bring to a boil over high heat.
Reduce the heat to medium. Simmer until the lentils are al dente, 20-25 minutes.
Season with the salt and pepper. Remove and discard the bay leaf and thyme sprigs.

Makes 6 cups.

Per Serving: (1 cup):
Calories: 290
Total fat: 10 g
Sat fat: 1.5 g
Carbs: 40 g
Fiber: 8 g
Total sugar: 6 g
Added sugar: 0 g
Protein: 13 g
Sodium: 380 mg

Want more bean recipes?

Go to nutritionaction.com/beandishes for:

Italian Bean & Kale Stew
Mexican Pink Bean Bowl
Mexican Pink Bean Tostadas

Need cooking advice? Write to Chef Kate at healthycook@cspinet.org.

Photo: Kate Sherwood/CSPI.