Hearty Mediterranean Lentil Stew with Lemon & Herbs
Green lentils simmered with onion garlic carrots celery tomatoes and oregano, finished with parsley, mint, lemon, salt.
- 150 g green lentils
- 2 tbsp olive oil
- 1 medium red onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery sticks
- 400 g chopped tomatoes
- 500 ml vegetable stock
- 1 tsp dried oregano
- 15 g fresh parsley
- 10 g fresh mint
- 1 whole lemon
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the green lentils under cold water.
- Step 2
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped red onion and cook for 5-7 minutes until softened.
- Step 3
Add the minced garlic, chopped carrots, and chopped celery. Cook for another 5 minutes, stirring occasionally.
- Step 4
Stir in the rinsed lentils, chopped tomatoes, vegetable stock, and dried oregano. Bring to a boil.
- Step 5
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Step 6
While the stew simmers, finely chop the fresh parsley and mint.
- Step 7
Once the lentils are tender, stir in most of the chopped fresh herbs (reserve some for garnish).
- Step 8
Squeeze in the juice of half a lemon. Season generously with salt and black pepper to taste.
- Step 9
Serve hot, garnished with the remaining fresh herbs and an extra squeeze of lemon if desired.
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