Braised Vegetables and Lentils

April 2nd, 2014

#dairy-free #gluten-free #low fat #lower sodium #main entrees #recipes #stocks #vegan #vegetarian

Braised Vegetables and Lentils Lindsey Johnson

Lindsey Johnson is a writer, food photographer and stylist. On her blog, Cafe Johnsonia, she posts healthy gluten-free and plant-based recipes. Lindsey created this amazing spring recipe using Pacific Simply Stock. Enjoy!



Over the last several years, I've completely changed the way I cook and eat. Those changes included swapping out meat and poultry for other sources of protein. One of my family's very favorite foods is lentils. We cook them into soups and stews, and braise them like in this recipe. Braising involves cooking food with a little bit of liquid for a long period of time on low heat. Lentils are perfect for braising. I wanted to add in some spring veggies to make it more hearty. Granted it's not the prettiest dish out there, but it certainly is delicious!

I chose fennel, which is one of my favorite vegetables. It has a nice, light licorice flavor that goes very well with the carrots and lentils. I chose French green lentils (du Puy) because they hold their shape better and don't go mushy. Any lentil would work here. Using Simply Stock adds a lot of flavor when braising. I also used a little bit of white wine, but extra stock could be used in its place.

I like to serve it with a little fresh parsley on top as a main dish. It is naturally gluten-free and vegan. It can also be served on top of brown rice or with a nice slice of crusty artisan bread. It's a warm, comforting dish that is perfect for those spring days that are still a little bit chilly.


Braised Vegetables and Lentils

The long, slow braising time brings out the natural sweetness in the vegetables. Using vegetable stock adds a depth of flavor. Eat as a vegetarian main dish, or as a side dish to accompany roasted meats and poultry.


Yield: 4-6 main dish servings



  • 1 Tablespoon oil (olive, avocado, or ghee)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, thinly sliced
  • 8 ounces baby carrots
  • 1 fennel bulb, cut into 8 wedges
  • 1 1/2 cups French green lentils du Puy (or brown lentils), rinsed well and drained
  • 1/2 cup white wine (or water)
  • 3 to 3 1/2 cups Simply Stock Vegetable Unsalted
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • salt and pepper, to taste
  • fresh parsley leaves, for garnish
  • crusty bread, for serving



  1. Heat a deep 4 quart saucepan over medium-high heat. Add the oil and let heat for about 20-30 seconds. Add the diced onion. Lower the heat a bit and let cook, stirring often, until onion starts to soften and turn golden. Add the garlic and celery and continue cooking for about five more minutes, stirring occasionally.
  2. Add the carrots, fennel, and lentils to the pan along with the wine. Let cook for a few minutes, stirring, until wine is completely absorbed.
  3. Add 3 cups of stock, thyme, and rosemary. Cover with a tight-fitting lid and lower heat to low. The liquid should barely simmer.
  4. Let cook for 40-45 minutes. Check lentils for doneness. They should not be mushy or too firm. Add the extra 1/2 cup stock, if needed. The liquid should be mostly absorbed and not be the least bit soupy. Season with salt and pepper.
  5. Serve topped with fresh parsley. Can be eaten as-is, or served with bread or as a side dish.


Braising involves cooking food with a little bit of liquid for a long period of time on low heat.

- Lindsey Johnson
Braised Vegetables and Lentils Braised Vegetables and Lentils Braised Vegetables and Lentils

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