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Italian Tomato Basil Lentil Stew with Zucchini
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet
  • Can Opener
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium zucchinis, diced
  • 2 cans (15 oz each) lentils, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until it starts to soften.
  • Stir in the minced garlic and cook for 30 seconds. Add the diced zucchini and cook for 3 minutes, stirring occasionally.
  • Pour in the diced tomatoes with their juices, the vegetable broth, drained lentils, dried oregano, salt, and black pepper. Stir to combine.
  • Bring the mixture to a simmer and cook for 6 to 7 minutes, until the zucchini is tender but still holds its shape.
  • Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust salt or pepper if needed before serving.

Notes

If the stew thickens too much while simmering, add a splash more broth to keep it stew-like. Leftovers reheat well on the stove with a little extra broth to loosen the texture. For a milder flavor, use fire-roasted tomatoes instead of plain diced ones.
Course: Soup
Cuisine: Italian
Equipment: Large Skillet, Can Opener, Wooden Spoon