Lemon and Herb Lentil Stew with White Beans
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Can opener
Ingredients
- 1 cup green lentils, rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
- Stir in the garlic, thyme, and rosemary. Cook for 1 minute until the garlic becomes fragrant.
- Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils start to soften.
- Stir in the white beans, lemon zest, and lemon juice. Simmer uncovered for 10 more minutes.
- Season with salt and pepper. Ladle into bowls and top with the chopped parsley.
Notes
Simmer the stew a little longer if you want a thicker broth. Leftovers taste even better the next day after the flavors settle. Store them in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed. Skip the rosemary if you prefer a milder herb taste.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Can opener
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Can opener