Summer Zucchini and Tomato Lentil Stew with Basil and Oregano
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 cup dried green lentils, rinsed
- 2 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, torn
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
- Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add the diced zucchini, salt, and pepper. Simmer uncovered for 10 more minutes until the zucchini is tender and the lentils are cooked through.
- Remove from heat. Stir in most of the torn basil and ladle into bowls. Top with the remaining basil.
Notes
Simmer the zucchini just until tender so it keeps some shape and does not turn mushy. If the stew thickens too much on reheating, add a splash of broth to loosen it. Fresh basil loses flavor if added early, so reserve it for the end. Green lentils hold their shape better than red ones in this dish.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife