Hearty Lentil and Tomato Stew

1. Prep Veggies

Prepare your onion, garlic, carrot, and celery as noted.

2. Sauté Onions

In a heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until tender, about 5 minutes.

3. Add Aromatics

Stir in the minced garlic, diced carrot, and celery, with a generous pinch of salt. Continue cooking for 5 more minutes until the vegetables are tender.

4. Tomato Time

Mix in the canned chopped tomatoes with their juice and the bouquet garni. Cook, stirring often, until the tomatoes have cooked down and become fragrant, roughly 10 minutes.

5. Lentils In

Add the lentils and water to the pot, seasoning with salt to your preference. Bring the mixture to a boil.

6. Slow Cook

Once boiling, reduce the heat, cover, and let simmer gently for 60 minutes. Make sure to taste and adjust the seasonings as needed.

7. Finish & Serve

Discard the bouquet garni, stir in the chopped parsley, and serve the stew in bowls, garnishing with a generous sprinkle of Parmesan or Gruyère cheese.