Tomato and Lentil Stew

Instructions

1. 1

   Sauté the vegetables

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   • Add the minced garlic, dried thyme, and dried oregano. Cook for another minute until fragrant.
2. 2

   Simmer the stew

   • Stir in the rinsed lentils, the can of diced tomatoes (with their juice), and the low-sodium vegetable broth.
   • Add the bay leaf and bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are tender.
3. 3

   Finish and serve

   • Remove the pot from the heat and discard the bay leaf.
   • Stir in the apple cider vinegar, black pepper, and the optional salt.
   • Taste and adjust seasonings if needed. Ladle into bowls and garnish with fresh parsley before serving.