Feeding the Whole Family: Cooking with Whole Foods
French Lentil and Potato Stew
Page 135
Cuisine: North American | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
I've made this a few times and my husband likes it better than I do. It's good, but not great. That said, I used regular brown lentils instead of French lentils and just doubled the carrots instead of using parsnips, so perhaps I'd prefer if I followed the recipe properly. I liked it better when I used the ginger, but my husband didn't.
It's hearty and feels good for you. Very nutritious and freezes/reheats well. Good for winter/autumn lunches.
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