Italian Herb Lentil Stew with Zucchini and Basil
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 cup green lentils, rinsed
- 2 medium zucchinis, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons dried Italian herb seasoning
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the rinsed lentils, diced tomatoes, vegetable broth, and Italian herb seasoning. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are almost tender.
- Add the diced zucchini and continue simmering uncovered for 8 to 10 minutes until the zucchini is soft.
- Remove the pot from the heat and stir in the torn basil. Season with salt and black pepper to taste before serving.
Notes
Add the zucchini only in the final stage so it keeps some shape instead of turning to mush. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife