Name: Blewit & French Lentil Stew with Bacon Lardons
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 4 oz thick-cut bacon, cut into 1/4-inch lardons; 1 small onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup French (du Puy) lentils, rinsed; 4 cups chicken or vegetable broth; 1 bay leaf; 2 sprigs fresh thyme; 1 Tbsp tomato paste; 8 oz Blewit mushrooms, halved (small ones whole); 2 Tbsp olive oil; 1 tsp kosher salt; Black pepper; 2 Tbsp red wine vinegar; 2 Tbsp chopped fresh parsley; Crusty bread, for serving

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Blewit & French Lentil Stew with Bacon Lardons

Vegan swaps inside

A French country stew where Blewits add a deep, savory body to French lentils, anchored by smoky bacon lardons. Long-simmered Sunday cooking; reheats spectacularly through the week.

15min Prep

45min Cook

60min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Make it vegan

Skip the bacon-lardons garnish — the stew base is already fully plant-based. For smoke and crunch on top, scatter smoked almonds or quick pan-crisped tempeh "bacon" instead.

MotorSpores test kitchen

Steps

In a heavy Dutch oven, cook bacon lardons over medium until crisp + fat rendered, 6 minutes. Lift bacon out to a plate (keep fat in pot).

Add onion, carrots, celery to the bacon fat. Sauté 6 minutes. Add garlic 30 sec.

Stir in tomato paste; cook 1 minute.

Add lentils, broth, bay leaf, thyme sprigs. Simmer 25-30 minutes until lentils are tender.

While lentils simmer: in a separate skillet, heat olive oil over medium-high. Sauté Blewits 6 minutes with the kosher salt until browned + tender.

When lentils are done, fold in the seared Blewits + the reserved bacon. Discard bay leaf + thyme stems.

Season with black pepper + the red wine vinegar — the vinegar is the secret weapon, brightens everything.

Ladle into bowls. Top with parsley. Crusty bread alongside.

Blewit & French Lentil Stew with Bacon Lardons

Steps

Other ways to cook Wood Blewit

Blewit Brown-Butter Pasta with Pecorino

Pan-Roasted Chicken with Blewit Cream Sauce