Why You’ll Love This Recipe
✔️ Wholesome and Healthy – Packed with green lentils, fresh vegetables, and hearty greens, this dish is full of protein, fiber, and vitamins.
✔️ Flavorful and Aromatic – With thyme, rosemary, garlic, and vegetable broth, this dish is bursting with delicious, comforting flavors.
✔️ Easy to Make – A one-pot dish that’s quick to prepare, making it perfect for busy weeknights or casual weekend dinners.
✔️ Vegan and Vegetarian – A completely plant-based dish that everyone can enjoy, making it great for a variety of diets.
✔️ Perfect for Leftovers – This dish makes amazing leftovers that only get better the next day.
Ingredients
- 2 cups green lentils
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced zucchini
- 1 cup chopped kale or spinach
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Prepare the Lentils:
Rinse the green lentils under cold water and set them aside.
2. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and cook until softened, about 3-4 minutes.
3. Add Vegetables:
Stir in the diced carrots and zucchini. Sauté for an additional 5 minutes until the vegetables are slightly tender.
4. Incorporate Lentils:
Add the rinsed lentils to the pot, stirring to combine with the vegetables.
5. Flavor It Up:
Add the tomato paste, dried thyme, dried rosemary, salt, and pepper. Mix everything thoroughly so the tomato paste and spices coat the vegetables and lentils evenly.
6. Pour in Broth:
Add the vegetable broth to the pot and bring the mixture to a boil.
7. Simmer:
Once the mixture reaches a boil, reduce the heat to low, cover, and let it simmer for about 40 minutes, or until the lentils are tender.
8. Add Greens:
In the last 5 minutes of cooking, stir in the chopped kale or spinach. The greens will wilt and turn a vibrant green color.
9. Check Seasoning:
Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs if desired.
10. Serve Warm:
Remove from heat and serve the cassoulet vert warm. It’s delicious on its own or served with crusty bread for dipping.
Servings and Timing
- Prep time: 10 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 15 minutes
- Yield: 5 servings
- Calories: Approximately 300-350 calories per serving
Tips for Success
- Lentils: Green lentils hold their shape well during cooking, making them perfect for this dish. You can substitute with brown lentils, but green lentils are ideal.
- Vegetables: You can substitute zucchini with other vegetables like bell peppers, sweet potatoes, or eggplant for variation.
- Greens: Kale holds up well during cooking, but spinach can also be used. Just be sure to stir it in at the end to retain its vibrant color.
- Storage: Leftovers keep well in the refrigerator for up to 3 days, or you can freeze it for up to 2 months. Reheat gently on the stovetop.
Why This Recipe Works
Cassoulet Vert is a comforting, filling dish made with wholesome ingredients. The lentils provide a hearty base, while the combination of carrots, zucchini, and greens adds texture and fresh flavor. The herbs and tomato paste enhance the richness of the vegetable broth, creating a deeply satisfying dish that’s light but filling. It’s an ideal meal for vegans, vegetarians, or anyone looking for a healthy, hearty meal that’s easy to make and packed with flavor.
FAQs
Can I make this dish in advance?
Yes! This dish stores well in the refrigerator for up to 3 days, and the flavors even improve after a day or two. You can also freeze it for longer storage (up to 2 months).
Can I use canned lentils instead of dried lentils?
While dried lentils are preferred for this recipe, you can use canned lentils if you’re short on time. Just make sure to drain and rinse them before adding them to the pot, and reduce the cooking time as the lentils will already be soft.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or sweet potatoes to make it your own. Just adjust the cooking time for firmer veggies like sweet potatoes.
Can I make this dish spicier?
If you prefer a spicier dish, try adding a pinch of cayenne pepper or a diced jalapeño along with the other spices.
What can I serve this with?
This cassoulet vert is delicious on its own or served with a slice of crusty bread. You can also pair it with a side salad or roasted vegetables for a more complete meal.
Conclusion
Cassoulet Vert is a flavorful, nourishing dish that’s perfect for any meal. Packed with lentils, vegetables, and aromatic herbs, it’s a comforting and hearty dish that is satisfying without being heavy. Whether you’re cooking for a crowd or just making a cozy dinner for yourself, this recipe is simple, nutritious, and full of flavor. Give it a try and enjoy this amazing French-inspired dish with a healthy, plant-based twist!
Cassoulet Vert: An Incredible Ultimate Recipe for 5 Amazing Servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Simmered
- Cuisine: French, Vegan
Description
Cassoulet Vert is a hearty, plant-based dish made with green lentils, fresh vegetables, and aromatic herbs. This comforting and nutritious meal is perfect for any occasion and delivers rich flavors while being quick and easy to prepare.
Ingredients
2 cups green lentils
1 large onion, diced
3 cloves garlic, minced
2 cups diced carrots
2 cups diced zucchini
1 cup chopped kale or spinach
4 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions
- Prepare the Lentils: Rinse the green lentils under cold water and set them aside.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
- Add Vegetables: Stir in diced carrots and zucchini. Sauté for 5 minutes until slightly tender.
- Incorporate Lentils: Add the rinsed lentils and mix with the vegetables.
- Flavor It Up: Add tomato paste, dried thyme, dried rosemary, salt, and pepper. Mix well to coat the vegetables and lentils evenly.
- Pour in Broth: Add vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Add Greens: Stir in chopped kale or spinach in the last 5 minutes of cooking.
- Check Seasoning: Taste and adjust seasoning with more salt, pepper, or herbs if desired.
- Serve Warm: Remove from heat and serve warm. Pair with crusty bread for an extra touch.
Notes
Lentils: Green lentils hold their shape well during cooking, making them perfect for this dish.
Vegetables: Feel free to swap zucchini with other vegetables like bell peppers or eggplant.
Greens: Kale holds up well during cooking, but spinach can also be used. Add spinach in the last 5 minutes.
Storage: Leftovers store in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 300-350
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg
