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Lemon Herb Lentil Stew with Zucchini and Celery
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 medium zucchini, diced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • Juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 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 celery and cook for 4 minutes until the onion turns soft.
  • Stir in the garlic, thyme, and oregano and cook for 1 minute until fragrant.
  • Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  • Add the zucchini, salt, and pepper. Continue simmering for 8 to 10 minutes until the zucchini is tender but not mushy.
  • Remove the pot from the heat. Stir in the lemon zest and lemon juice.
  • Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

Simmer the lentils just until tender so they keep their shape in the broth. If the stew thickens too much after sitting, add a splash of broth when reheating. The lemon should be added at the end to keep the flavor bright. Leftovers store well in the fridge for three days.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife