Classic Tomato Basil Lentil Stew with Potatoes
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium potatoes, diced
- 1 cup brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the potatoes and lentils to the pot. Stir to coat them with the oil and onion mixture.
- Pour in the diced tomatoes and vegetable broth. Add the salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils and potatoes are tender.
- Remove the pot from the heat. Stir in the chopped basil just before serving.
Notes
Stir the basil in right after cooking to keep its color and aroma. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers store well in the fridge for three days and taste even better the next day as the flavors settle.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife