Lemon-Dill Lentil Stew with Arugula
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 4 cups arugula
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
- Stir in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes until the lentils are tender.
- Add the lemon zest, lemon juice, dill, salt, and black pepper. Stir well and simmer for 2 more minutes to blend the flavors.
- Turn off the heat and fold in the arugula until it just wilts. Serve the stew warm.
Notes
Stir the arugula in right at the end so it keeps some texture instead of turning fully soft. If the stew thickens too much after sitting, add a splash of broth when reheating. Fresh dill works best here, but dried dill can be used in a pinch at half the amount.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Cutting board