Tuscan Lentil Stew with Swiss Chard and White Beans
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 cup dried brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook for 5 minutes until the onion turns soft.
- Stir in the lentils, vegetable broth, rosemary, and thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
- Add the white beans and Swiss chard to the pot. Stir gently and simmer uncovered for 10 more minutes until the chard wilts and the lentils are tender.
- Season with salt and black pepper. Remove from heat and stir in the lemon juice before serving.
Notes
Add the Swiss chard in the final 10 minutes so it keeps some texture instead of turning mushy. If the stew thickens too much on reheating, stir in a splash of broth to loosen it. Leftovers store in the fridge for up to four days.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife