Name: French Lentil Stew
Prep time: 5 min
Cook time: 55 min
Ingredients: 2 tablespoons olive oil; 1 medium leek (white and light green parts only, sliced); 2 large garlic cloves (sliced); 1/2 lb mixed mushrooms (sliced); 1 tablespoon fresh thyme (finely chopped); 1 tablespoon fresh rosemary (finely chopped); 1 tablespoon fresh oregano (chopped); 1/2 cup dry white wine; 2 tablespoons tomato paste; 1 can (14 oz / 400 g) crushed tomatoes; 1 1/2 cup French green lentils (Puy lentils); 4 cups vegetable stock; Salt and freshly ground black pepper to taste; Fresh parsley (to garnish)

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This super cozy French lentil stew is simple, nutritious and absolutely packed with flavor. It has tender lentils simmered in a tomato-based sauce infused with fresh herbs for the perfect comfort meal on a cold day.

French Lentil Stew with bread on the side

French Lentil Stew is the kind of meal that makes you feel like you've been transported to a little countryside kitchen in France.

It's hearty, cozy, and packed with earthy lentils, tender mushrooms, and those fresh herb aromas that just make any food taste better!

This one has become a go-to for our family, especially on nights when we want something plant-based that still feels super satisfying.

It's all done in one pot (yes to fewer dishes!), and it's so simple to throw together with ingredients you probably already have.

Pair it with some crusty bread, and suddenly dinner feels special, even if it's a random Tuesday night.

Why you'll love this French lentil stew

The lentils and mushrooms make it hearty and filling, so no one won't even miss the meat.
It's a great make-ahead meal-the flavors get even better the next day.
The simple, fresh ingredients make it feel wholesome without being fussy.

What you'll need

Lentils - Puy lentils are French green lentils that stay firm when cooked and have this slightly peppery flavor that's perfect for stews. They're different from regular green lentils because they hold their shape beautifully, so your stew stays hearty, not mushy.

If you can't find Puy lentils, regular green lentils will still work, but you may need to watch the cooking time a bit more closely.

Mushrooms - I love using a mix of mushrooms for a deeper flavor-button, cremini, or even a handful of shiitake if you're feeling fancy. Slice them evenly so they cook at the same speed and get that golden, delicious finish.

Leek - Leeks bring a gentle, sweet flavor that's perfect for this dish. Just make sure to rinse them well-those layers love hiding dirt!

Garlic - Sliced garlic adds a rich, mellow flavor. If you're a garlic fanatic (like me), feel free to toss in an extra clove or two.

Fresh herbs - Rosemary, thyme, and oregano give this stew its earthy, herby vibe. Chop them finely so they melt into the dish without overwhelming any bite.

White wine - A splash of dry white wine adds a little brightness and brings out the flavors in the stew. If you don't want to cook with wine, substitute with the same quantity of vegetable stock.

Tomato paste - Cooking the tomato paste for a minute or two really deepens its flavor and gives the stew that rich, savory base.

Pro tip

For an extra creamy texture, blend a small portion of the stew with an immersion blender or scoop some out and blend it in a regular blender, then stir it back into the pot.

How to make vegan french lentil stew

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Heat the olive oil in a large pot over medium heat. Sauté the leek for 2-3 minutes, add the garlic, and cook for another minute until fragrant.

Add the mushrooms and cook for 5 minutes until browned, then stir in the thyme, rosemary, and oregano, cooking for another minute.

Pour in the white wine to deglaze the pot, letting it simmer for 2-3 minutes.

Stir in the tomato paste, crushed tomatoes, lentils, and vegetable stock.

Bring to a boil, reduce the heat, and simmer covered for 35-40 minutes, stirring occasionally. Season to taste, garnish with parsley, and serve warm with crusty bread or creamy mashed potatoes.

Substitutions and variations

Add diced potatoes, sweet potatoes, or even a handful of cooked quinoa or rice to make your lentil stew even heartier.
If you don't have fresh herbs, use about half the amount of dried herbs instead.
Stir in a splash of plant-based cream at the end for a richer stew.

Helpful tips

Always rinse the lentils under cold water to remove any dirt or debris before cooking.
Lentils can vary in how much liquid they soak up, so keep an eye on the pot and add a splash of stock or water if it starts to look too thick.
Lentils are best when they still have a little bite to them. Start checking them around the 30-minute mark to make sure they don't go mushy.

What to serve with French lentil ragout

Crusty bread or baguette
Creamy mashed potatoes
Polenta (creamy or grilled)
Quinoa or farro
A simple green salad with vinaigrette

Leftovers and storage

To store - Let the stew cool first, then pop it into an airtight container and keep it in the fridge for up to 4 days.
To reheat - Gently warm it on the stove over low heat, giving it a good stir, or heat individual portions in the microwave until nice and hot.
To freeze - Freeze cooled portions in airtight containers or freezer bags for up to 3 months. Just defrost in the fridge overnight when you're ready to enjoy it again.

More vegan stew recipes

If you've tried this French lentil soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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Sherry Trabert

February 03, 2026 at 7:35 pm

This is a really tasty soup. I had it for lunch an hour and a half from starting the recipe. I’m able to still pick fresh herbs from my (frozen) garden and those flavors really come through. Quick and comforting!