Hearty Mediterranean Lentil Stew with Lemon and Herbs
Lentil stew simmered with onion, carrots, celery, garlic, vegetable stock, chopped tomatoes, and oregano, finished with lemon, parsley, salt, and pepper.
- 150 g green or brown lentils
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 500 ml vegetable stock
- 400 g tin chopped tomatoes
- 1 tsp dried oregano
- 15 g fresh parsley
- 1 whole lemon
- salt
- black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the lentils thoroughly under cold water.
- Step 2
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Step 3
Add the chopped onion, carrots, and celery. Cook for 8-10 minutes until softened.
- Step 4
Add the minced garlic and cook for another minute until fragrant.
- Step 5
Stir in the rinsed lentils, vegetable stock, chopped tomatoes, and dried oregano.
- Step 6
Bring to a boil, then reduce the heat, cover, and simmer for 30-35 minutes, or until the lentils are tender.
- Step 7
Stir in most of the chopped fresh parsley and the juice of half a lemon. Season with salt and black pepper to taste.
- Step 8
Serve hot, garnished with the remaining parsley and a wedge of lemon.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
