Hildegarde's Lentil Pottage a Civet

Experience the rustic elegance of "Hildegarde's Lentil Pottage a Civet," a hearty and aromatic dish steeped in Old World charm. This lentil-based stew combines the earthy flavors of green lentils, rich red wine, and a medley of classic aromatics like onion, carrot, and celery. Infused with warming spices such as allspice and thyme, and simmered to perfection in a tomato-enriched vegetable stock, this pottage is a cozy, protein-packed meal perfect for vegetarians and comfort food enthusiasts. The slow-cooking process enhances its deep, complex flavors while the fresh parsley garnish adds a touch of brightness. Serve this soul-soothing dish with crusty bread or a crisp salad for a complete culinary experience. Perfect for weeknight dinners or indulgent weekend meals, "Hildegarde's Lentil Pottage a Civet" is a wholesome, flavorful way to elevate lentils to centerpiece status.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup green lentils
• 2 tablespoons olive oil
• 1 medium (chopped) onion
• 2 medium (diced) carrot
• 2 medium (diced) celery stalks
• 3 (minced) garlic cloves
• 1 cup red wine
• 4 cups vegetable stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon allspice
• 0.5 teaspoon (freshly ground) black pepper
• 1 teaspoon (adjust to taste) salt
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Rinse the green lentils thoroughly under cold running water and set them aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the chopped onion, diced carrot, and diced celery to the pot. Sauté for 6–8 minutes, or until the vegetables are softened and the onion is translucent.

Step 4

Add the minced garlic and cook for another 1–2 minutes, stirring constantly to prevent burning.

Step 5

Deglaze the pot with the red wine by pouring it in and scraping the bottom to release any caramelized bits. Allow the wine to simmer for 2–3 minutes, letting it reduce slightly.

Step 6

Stir in the tomato paste, followed by the rinsed lentils, vegetable stock, bay leaves, dried thyme, allspice, black pepper, and salt.

Step 7

Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer.

Step 8

Cover the pot with a lid, leaving it slightly ajar, and cook for 40–50 minutes, stirring occasionally, until the lentils are tender and the flavors are well combined.

Step 9

Adjust seasoning as needed with additional salt or pepper.

Step 10

Remove the bay leaves before serving.

Step 11

Ladle the pottage into bowls and garnish each serving with freshly chopped parsley. Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2205.4g)

Amount per serving	% Daily Value*
Calories	1281.3

Total Fat 38.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5092.8mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 43.7g	0%
Total Sugars 43.3g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 516.9mg	0%
Iron 16.6mg	0%
Potassium 4972.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 15.1%

Carbs: 54.4%