Savory Lentil and Vegetable Stew

A compact side stew built around lentils and vegetables, finished with lemon and herbs for a fresher Mediterranean-inspired profile. The bread is toasted and served alongside for soaking up the broth.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 150 g yellow onion small dice
• 120 g carrot small dice
• 80 g celery small dice
• 3 g fine salt divided
• 12 g garlic minced
• 30 g tomato paste
• 2 g dried oregano
• 1 g dried thyme
• 1 count bay leaf
• 1 g black pepper divided
• 200 g brown lentils rinsed and picked over
• 400 g canned diced tomatoes with juices
• 750 ml vegetable broth
• 250 ml water
• 200 g zucchini small dice
• 4 g fine salt divided
• 1 g black pepper divided
• 20 ml lemon juice freshly squeezed
• 10 g parsley chopped
• 200 g crusty bread sliced
• 10 ml olive oil divided

Instructions

1. Heat 20 ml of the olive oil in a 5 L saucepan or Dutch oven over medium heat. Add the onion, carrot, celery, and 3 g of the salt. Cook, stirring often, until the onion is translucent and the vegetables begin to soften, about 6 to 8 minutes. The onion looks glossy and the vegetables are starting to turn tender.
2. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute so it darkens slightly. Add the oregano, thyme, bay leaf, and 1 g of the black pepper. The tomato paste smells sweeter and coats the vegetables.
3. Add the lentils, diced tomatoes, vegetable broth, and water. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 15 minutes, stirring once or twice. The liquid is gently bubbling and the lentils are starting to soften.
4. Stir in the zucchini and the remaining 4 g of salt and 1 g of black pepper. Simmer uncovered until the lentils are tender but still hold their shape and the zucchini is cooked through, 10 to 12 minutes more. The lentils are tender without being mushy and the stew has thickened slightly.
5. Turn off the heat. Remove the bay leaf, then stir in the lemon juice and parsley. Taste and adjust only if needed with a tiny pinch of the measured salt, but only if you held back a portion from the 7 g total earlier; otherwise, serve as written. The stew tastes savory and bright, with no raw onion or harsh acidity.
6. While the stew finishes, toast the bread. Brush the bread with the remaining 10 ml of olive oil and toast in a skillet, toaster oven, or under a broiler until crisp and lightly browned, 2 to 4 minutes total. The bread is crisp on the outside and warm in the center.
7. Serve the stew hot with the toasted bread alongside. The stew is ladled cleanly and the bread is ready for dipping.