Brothy Beans and Lentils

Name: Brothy Beans and Lentils with Red Wine Vinegar
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 1 shallot, minced; 2 garlic cloves, minced; ¼ tsp red pepper flakes; 1 tbsp olive oil; 1 cup French lentils; 2 cups water; 1 (15.5 oz) can white beans, such as navy, cannellini, or great northern; 2 tsp red wine vinegar; 2 tbsp parmesan, grated; 1 tbsp minced chives

This brothy beans and lentils dish combines French lentils and white beans in a savory garlic-shallot broth finished with red wine vinegar and parmesan. It's a warm, vegetarian one-pot meal that absorbs rich, layered flavors as it simmers.

🥗Vegan 🥗Vegetarian 🏷️10 ingredients or less 🏷️Slow cook 🏷️Beans 🏷️Lentils

Total

1h 15m

Servings

2

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 shallot, minced
2 garlic cloves, minced
¼ tsp red pepper flakes
1 tbsp olive oil
1 cup French lentils
2 cups water
1 (15.5 oz) can white beans, such as navy, cannellini, or great northern
2 tsp red wine vinegar
2 tbsp parmesan, grated
1 tbsp minced chives

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Stir together shallot, garlic, red pepper flakes, and olive oil in a Suvie pan. Insert into the top of your Suvie and broil for 10 minutes, stirring occasionally.
2
Rinse and sort lentils. Add to shallot mixture, stirring to coat in oil. Add water and white beans to lentils and then return pan to your Suvie. Input settings, and cook now or schedule.
3
Bottom Zone: Slow Cook High for 1 hour
4
After the lentils have finished cooking, remove from Suvie and stir in red wine vinegar, 1/2 tsp salt, and ½ tsp ground black pepper.
5
Divide lentils and beans between bowls and top with parmesan and chives.

Was this recipe helpful?

Tips & Notes

Pro tips

Mince shallots and garlic finely and bloom them in olive oil for 1–2 minutes to develop a sweet, fragrant base before adding liquid.
French lentils take 20–25 minutes to cook; add beans in the final 5 minutes to prevent them from falling apart.
The broth should taste slightly under-seasoned at the end of cooking; red wine vinegar and parmesan add salt and acidity when stirred in.
If broth reduces too much, add water ¼ cup at a time to reach your desired consistency before serving.

Substitutions

French lentils → brown or green lentils (may be softer)
White beans → chickpeas or kidney beans (changes texture slightly)
Red wine vinegar → sherry vinegar or apple cider vinegar (1:1 ratio)
Parmesan → aged cheddar or pecorino (10–15% saltier, adjust to taste)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with additional water if needed.

Common Questions

Can I use dried beans instead of canned?

Yes, but soak and cook dried beans separately first until tender, then add to the broth. This adds 1–2 hours to total cook time.

What type of lentils work best?

French lentils (Luy du Puy) hold their shape well during simmering. Brown or green lentils are acceptable alternatives but may soften more.

How do I adjust spice level?

Taste the broth before serving and increase red pepper flakes by ⅛ tsp increments, or add fresh cracked pepper to individual bowls.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat, adding water if the broth has reduced too much.