French Lentil and Mushroom Cassoulet

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rustic French-inspired vegetarian cassoulet featuring earthy lentils and mushrooms slow-cooked with savory herbs. This French-inspired one-pot recipe (vegetarian), ready in about 65 minutes, pairs green lentils, cremini mushrooms, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed green lentils
• 12 oz, sliced cremini mushrooms
• 1 large, diced carrot
• 2, diced celery stalk
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1/2 cup dry white wine
• 3 cups vegetable broth
• 1 tbsp chopped fresh thyme
• 1 bay leaf
• 3 tbsp extra virgin olive oil
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley
• 8, toasted for serving baguette slices

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks; sauté for 6-7 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and 12 oz sliced cremini mushrooms; cook for 5 more minutes until mushrooms release moisture and edges brown.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until paste darkens and is fragrant. Pour in 1/2 cup dry white wine and simmer for 3 minutes to reduce slightly.
4. Step 4: Add 1 cup rinsed green lentils, 3 cups vegetable broth, 1 tbsp chopped fresh thyme, 1 bay leaf, 1 1/4 tsp salt, and 3/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and most liquid absorbed.
5. Step 5: Remove bay leaf, adjust seasoning if needed, and sprinkle 1/4 cup chopped fresh parsley on top. Serve hot with 8 toasted baguette slices.