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Mediterranean Herb Lentil Stew with Potatoes and Fennel
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 medium potatoes, diced into 1-inch pieces
  • 1 large fennel bulb, cored and thinly sliced
  • 2 carrots, sliced into rounds
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
  • Add the carrots, potatoes, and fennel. Stir and cook for 5 minutes to let the vegetables begin to soften.
  • Stir in the lentils, oregano, thyme, rosemary, salt, and pepper. 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. Stir once or twice during cooking until the lentils and potatoes are tender.
  • Remove the lid and simmer for 5 more minutes if you prefer a thicker stew. Taste and adjust salt if needed.
  • Ladle into bowls and top with fresh parsley. Serve with lemon wedges on the side.

Notes

Slice the fennel thinly so it softens evenly with the potatoes. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers taste even better the next day once the herbs have settled.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife