Mediterranean Lentil Stew with Olives, Tomatoes, and Oregano
Equipment
- Large Skillet
- Can Opener
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons dried oregano
- 2 cans (15 oz each) lentils, drained and rinsed
- 1/2 cup pitted Kalamata olives, sliced
- 1/2 cup water
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until it softens.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the diced tomatoes along with the dried oregano. Let the mixture simmer for 3 minutes.
- Add the drained lentils, sliced olives, and water. Stir to combine and cook for 5 to 6 minutes until heated through.
- Season with salt and black pepper to taste. Serve warm.
Notes
Use a quick chop on the onion to keep the total time under 15 minutes. If the stew thickens too much, add a splash more water while it simmers. Leftovers reheat well on the stove with a little extra liquid to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Can Opener, Wooden Spoon
Cuisine: Mediterranean
Equipment: Large Skillet, Can Opener, Wooden Spoon