Lentilles Vertes du Puy aux Champignons et Échalotes (Auvergne Green Lentil Ragout) – Authentic France Recipe

Ingredients for Lentilles Vertes du Puy aux Champignons et Échalotes (Auvergne Green Lentil Ragout) (4 Servings)

• 1.25 lbs (or 2.5 cups) French Puy green lentils, prepped into bite-sized pieces
• 1.5 cups roasted chanterelle/cremini mushrooms, washed and trimmed
• 1 cup caramelized shallots and carrots
• 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
• 1.5 tbsp traditional France seasoning (bay leaf, Dijon mustard-red wine vinaigrette, flat-leaf parsley)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown French Puy green lentils for 5 minutes.
2. Add minced onion, garlic, fresh thyme, and bay leaf, Dijon mustard-red wine vinaigrette, flat-leaf parsley, stirring for 2 minutes until deeply aromatic.
3. Add roasted chanterelle/cremini mushrooms and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in caramelized shallots and carrots right before serving warm.