Hearty Lentil Stew

1. 1
   prep

   Prep the vegetables and rinse the lentils.

   Dice the onion, carrot, celery, and tomatoes. Mince the garlic. Pick over the lentils, discarding any stones or shriveled pieces, then rinse under cold water until it runs clear.

2. 2
   saute

   Sauté the aromatic vegetables.

   1.Heat olive oil in a large pot over medium heat.

   2.Add diced onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.

   3.Add the minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't rush the soffritto — browning the vegetables first builds the deep, savory base of the stew.
3. 3
   saute

   Bloom the tomato paste and fresh tomatoes.

   1.Stir in the tomato paste and fresh diced tomatoes.

   2.Cook, stirring frequently, until the tomatoes break down and the paste darkens slightly, 3 to 4 minutes.
4. 4
   simmer · ~35 min

   Simmer the stew until the lentils are tender.

   1.Add the rinsed lentils, bay leaves, dried thyme, pepper, and water to the pot.

   2.Bring to a rolling boil, then immediately reduce heat to low.

   3.Cover and simmer gently for 30 to 35 minutes, until the lentils are completely tender and the stew is thick.

   TIPKeep the lid slightly ajar if the stew is splattering, and stir once or twice to prevent sticking.
5. 5
   mix

   Season and finish.

   1.Remove the bay leaves with a spoon.

   2.Stir in the salt and a squeeze of fresh lemon juice to brighten the flavor.

   3.Taste and adjust seasoning if needed.

   TIPA splash of lemon juice at the very end lifts all the earthy flavors and adds a gentle bite.
6. 6
   serve

   Ladle into bowls and serve.

   Divide the stew among four serving bowls. Garnish generously with chopped fresh parsley and serve hot with crusty bread on the side.

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