A comforting and nutritious stew made with lentils, tomatoes, and a variety of vegetables, perfect for a hearty meal.
90 minutes
A comforting and nutritious stew made with lentils, tomatoes, and a variety of vegetables, perfect for a hearty meal.
Lentils, washed and picked over
cups
tablespoons
Medium Onion, chopped
each
Garlic, minced
cloves
Carrot, diced
each
Celery Stalk, diced
each
Chopped Tomatoes, with juice
0 oz
cups
Bouquet Garni, 2 sprigs rosemary and 1 bay leaf
each
to taste
to taste
Grated Parmesan, for serving
to taste
Flat Leaf Parsley, chopped
tablespoons
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.
Add chopped olives, capers, and a dash of cinnamon. Swap the lentils for chickpeas, if desired. Serve with a side of pita bread and a dollop of Greek yogurt.
Incorporate a blend of curry powder, cumin, coriander, and coconut milk to transform the stew into a creamy, Indian-inspired soup. Top with fresh cilantro and serve with naan or rice.
Introduce chili powder, cumin, and a can of green chiles into your stew. Serve with tortilla chips, shredded cheese, and a squeeze of lime.
Blend in ras el hanout, preserved lemons, and dried apricots for a North African twist. Serve over couscous and garnish with fresh mint and toasted almonds.
Stir in sliced spicy or smoked sausage during the last few minutes of cooking. This addition infuses the stew with a rich, meaty flavor, making it even more hearty.
Comments (0)