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Le Chaudron recipe
Poêlée de lentilles vertes aux légumes
Green lentil and vegetable skillet
⏱ 35 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)green lentils
2carrots
1onion
1 sprigcelery
2 clovesgarlic
1 tbspolive oil
1 leafbay leaf
1 pinchsalt
- 250 g (9 oz) green lentils
- 2 carrots
- 1 onion
- 1 sprig celery
- 2 cloves garlic
- 1 tbsp olive oil
- 1 leaf bay leaf
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the green lentils and cook 20 min in simmering water with the bay leaf, then drain.
- Meanwhile, peel and dice the carrots, slice the onion and finely chop the celery.
- Heat the olive oil in the skillet and sweat the onion, crushed garlic and celery for a few minutes.
- Add the diced carrots and cook 8 more min over medium heat, stirring often.
- Stir the drained lentils into the vegetables and heat through for 5 min.
- Adjust the salt and pepper, remove the bay leaf and serve hot.
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