FrenchMedium · Hot
Cassoulet de Haricots Blancs aux Lentilles
Un cassoulet gourmand, ou les haricots blancs fondants rencontrent les lentilles dans un ragu tomate-epice. CE PLAT CONTIENT DU CELERI - un allergene reglemente. Ne convient pas aux personnes allergiques au celeri.
Prep
15 min
Cook
1h 30m
Rest
5 min
Total
1h 50m
Method
Preparation des Haricots
1
Rincer les haricots blancs et les disposer dans un grand recipient. IMPORTANT: Verser de l'eau bouillante (au moins 212°F/100°C) pour couvrir, puis ajouter de l'eau froide pour arriver a temperature ambiante. Couvrir d'eau froide avec 1 cm de marge au-dessus. PLACER AU REFRIGERATEUR immediatement. Faire tremper pendant 8 heures ou toute la nuit. REMPLACER l'eau de trempage toutes les 4 heures si le trempage depasse 4 heures.
2
Egoutter et rincer les haricots trempes. Les disposer sur un torchon propre pour les secher.
Soffritto
3
Chauffer l'huile d'olive dans une marmite ou un faitout a feu moyen. Y ajouter l'oignon hache et faire revenir pendant 5 minutes jusqu'a ce qu'il devienne translucide.
4
Ajouter l'ail hache, la carotte et le celery. Continuer a faire sauter pendant encore 5 minutes, en remuant regulierement, jusqu'a ce que les legumes commencent a ramollir.
Ragu et Assaisonnement
5
Verser la sauce tomate dans la marmite. Ajouter le paprika et le thym. Bien melanger et laisser cuire a feu moyen-doux pendant 3 minutes.
6
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Finition
7
Goiter et ajuster l'assaisonnement avec du sel et du poivre noir supplementaire si necessaire. Si le cassoulet est trop epais, ajouter 60 a 120 ml d'eau chaude.
8
Laisser reposer hors du feu pendant 5 minutes avant de servir. Arroser d'un filet d'huile d'olive et garnir de thym frais si desire.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
678
per serving
High in protein · 39gSource of fibre · 13gLow sugar · 11gLow saturated fat · 2g
Protein
39g
Carbs
109g
Fat
12g
Sat. fat
2g
Fiber
13g
Sugar
11g
Sodium
1449mg
Heart HealthyDiabetes FriendlyBlood Pressure ConsciousDigestive HealthAnti InflammatoryLow Saturated FatMetabolic BalanceWeight ManagementHigh ProteinHigh FiberBalanced MacrosWhole GrainPlant ForwardLow Processed FoodSodium ConsciousIron RichPotassium Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.07g P
Sauce tomate drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
4
Spicy
Textures
TenderCreamySaucySoft
Aromas
HerbaceousSavoryEarthyGarlicky
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenChef KnifeCutting BoardWooden SpoonMeasuring SpoonsLiquid Measuring CupColanderKitchen TowelPot Lid
Counter FootprintMedium
Safety & Storage
Cross Contamination
Use dedicated cutting boards and utensils for celery to prevent cross-contact with other ingredients. Clean all surfaces thoroughly after handling.
Cooking Temperature
Ensure oil reaches proper temperature before adding aromatics. The soffritto should be cooked until vegetables soften, and the final simmer should reach a gentle boil before reducing to low heat.
Handling
When soaking dried beans for 8 hours, ensure the container is refrigerated or in a cool area to prevent bacterial growth. Change soaking water at least once if room temperature soaking exceeds 4 hours.
Storage
Refrigerate leftover cassoulet within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Beans and legumes can absorb flavors and textures when stored longer.
Allergen Warning
This dish contains CELERY which is a regulated allergen in many countries. Alert guests with celery allergies before serving. Substitute carrots or parsnips for a celery-free version.
High Risk Population
For immunocompromised individuals, ensure beans are cooked until fully tender (no bite resistance) as undercooked legumes pose increased foodborne illness risk. Internal temperature should reach 165°F.
Pro Tips
Technique
Always soak your white beans overnight — this not only reduces cooking time significantly but also makes them easier to digest. Discard the soaking water and use fresh liquid for cooking to ensure a perfectly tender result.
Substitution
If you need a soy-free option, this recipe is naturally soy-free as written. Simply swap the chicken broth for a certified allergen-free vegetable broth, and you're all set for a completely top-8-allergen-free dish.
From the chef
White beans and lentils braise together in a spiced tomato ragu until they reach that ideal point — tender, creamy, and fully saturated with the flavors of garlic, paprika, and thyme. The overnight soak matters here: properly hydrated beans cook evenly and hold their shape in the pot rather than splitting. A partial cover during the long simmer lets the sauce concentrate without drying out. This is a cassoulet that asks nothing of you beyond patience — a deeply warming, well-seasoned pot of legumes that proves simple ingredients, given enough time, become something genuinely satisfying.
TagsFrenchCassouletBeansLentilsStewContains CeleryComfort FoodFamily MealOne PotGluten FreeDairy Free
AllergensCelery
Source: generated · June 10, 2026