One-Pot Creamy French Lentil & Leek Stew with Tarragon and Walnuts
This comforting vegetarian stew features hearty French green lentils, sweet leeks, carrots, and celery simmered in a silky broth infused with tarragon and finished with toasted walnuts for crunch. It’s a satisfying, protein-rich meal made in just one pot—perfect for a cozy weeknight dinner.
- 1.25 cups French green lentils
- 4 cups vegetable broth
- 2 cups leeks (white and light green parts, sliced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 3 each garlic cloves (minced)
- 2 tbsp olive oil
- 2 tbsp fresh tarragon (chopped)
- 1 tsp dried thyme
- 1 each bay leaf
- 0.33 cup heavy cream or plant-based cream
- 0.5 cup walnuts (roughly chopped)
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Heat olive oil in a large pot over medium heat. Add leeks, carrots, and celery. Sauté until softened, about 6 minutes.
⏱️ 6 minutes 🌡️ mediumStir in garlic, tarragon, thyme, and bay leaf. Cook until fragrant, about 1 minute.
⏱️ 1 minute 🌡️ mediumAdd lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until lentils are tender.
⏱️ 25 minutes 🌡️ lowWhile stew simmers, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
⏱️ 4 minutes 🌡️ mediumRemove bay leaf from the stew. Stir in cream and lemon zest. Simmer uncovered for 3 minutes to thicken slightly.
⏱️ 3 minutes 🌡️ lowServe hot, topped with toasted walnuts and extra tarragon if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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