Lemon Garlic Lentil Stew with Asparagus and White Beans
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- Zest and juice of 1 large lemon
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
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 lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Stir in the white beans, asparagus, thyme, salt, and pepper. Simmer uncovered for 8 minutes until the asparagus is tender but still bright.
- Remove from heat. Stir in the lemon zest and juice. Taste and adjust salt if needed.
- Sprinkle with fresh parsley before serving.
Notes
Add the asparagus in the final minutes so it keeps some bite. If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove without losing much texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board