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Lemon Garlic Lentil Stew with Potatoes
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 large potatoes, cut into 1-inch pieces
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • Zest and juice of 1 lemon
  • 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 diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the potato pieces and rinsed lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
  • Remove the lid and stir in the lemon zest, lemon juice, salt, and black pepper. Simmer uncovered for 3 more minutes.
  • Ladle the stew into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Add the lemon juice only after the stew finishes simmering to keep the bright flavor from fading. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife