Mediterranean Lentil Stew

Name: Mediterranean Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 2 carrots (peeled, diced); 2 celery stalks (diced); 1 cup brown lentils (rinsed); 1 can diced tomatoes (undrained); 6 cup vegetable broth; 1.5 teaspoon dried oregano; 1 bay leaf; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 tablespoon fresh lemon juice; 0.25 cup fresh parsley (chopped); 1 baguette; 1 cucumber (large, diced); 2 Roma tomatoes (large, diced)

A robust and flavorful vegetarian stew featuring earthy brown lentils, hearty vegetables, and aromatic Mediterranean herbs in a rich tomato base, served with crusty bread.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 6
Cuisine: Mediterranean
Difficulty: Medium
Cost: $2.80/serving

Dietary

Dairy-Free
Egg-Free
High-Fiber
Nut-Free
Pescatarian
Soy-Free
Vegan
Vegetarian

Ingredients

2 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
2 carrots (peeled, diced)
2 celery stalks (diced)
1 cup brown lentils (rinsed)
1 can diced tomatoes (undrained)
6 cup vegetable broth
1.5 teaspoon dried oregano
1 bay leaf
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 tablespoon fresh lemon juice
0.25 cup fresh parsley (chopped)
1 baguette
1 cucumber (large, diced)
2 Roma tomatoes (large, diced)

Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables begin to soften.
Add 3 cloves minced garlic and cook for 1 minute until fragrant.
Stir in 1 cup rinsed brown lentils, 1 can undrained diced tomatoes, 6 cups vegetable broth, 1 1/2 teaspoons dried oregano, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper.
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Remove the bay leaf before serving.
In a medium bowl, combine 1 large diced cucumber and 2 large diced Roma tomatoes. Drizzle with a little olive oil, lemon juice, and season with salt and pepper for a simple side salad.
Stir 2 tablespoons fresh lemon juice into the stew. Taste and adjust seasoning as needed.
Serve the Mediterranean Lentil Stew hot, garnished with fresh chopped parsley, alongside slices of crusty baguette and the cucumber and tomato salad.

Notes

For a thicker stew, you can mash a portion of the cooked lentils against the side of the pot. This stew is great for making ahead as flavors deepen overnight.

Nutrition (per serving)

Calories: 365
Protein: 19.8 g
Carbohydrates: 57.5 g
Fat: 6.1 g
Fiber: 19.3 g
Sodium: 780 mg
Saturated Fat: 0.8 g
Sugar: 8.5 g