Hearty Lentil & Vegetable Stew

1. 1
   prep · ~2 min

   Rinse and pick the lentils.

   Place the lentils in a fine-mesh sieve and rinse under cold running water until the water runs clear. Pick out any small stones or shriveled lentils.

   TIPThere's no need to soak brown lentils — they cook through in about 30 minutes of simmering.
2. 2
   saute · ~8 min

   Sauté the aromatic vegetables.

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

   2.Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened slightly (about 6-7 minutes).

   3.Add the minced garlic and sauté until fragrant (about 30 seconds).
3. 3
   simmer · ~35 min

   Add lentils, potatoes, tomatoes, herbs and water. Bring to a boil, then simmer.

   1.Stir in the rinsed lentils, cubed potato, diced tomatoes, bay leaf, and dried thyme.

   2.Pour in the 4 cups of water and add the salt. Stir everything together.

   3.Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low.

   4.Cover with a lid and let it simmer gently for 30-35 minutes, or until the lentils are tender and the potatoes can be pierced easily with a fork.

   TIPKeep the lid slightly ajar if the stew is bubbling too vigorously — it should be a gentle simmer, not a hard boil.
4. 4
   simmer · ~2 min

   Finish and season the stew.

   1.Remove the bay leaf and discard it.

   2.Stir in the freshly squeezed lemon juice and crack the black pepper over the top.

   3.Taste and adjust with an extra pinch of salt if needed.

   TIPThe lemon juice lifts the whole pot — don't skip it. Add it right at the end to keep the brightness.
5. 5
   serve

   Ladle into bowls, garnish with parsley, and serve hot.

   Divide the stew into four bowls. Scatter fresh parsley over each portion and serve immediately with crusty bread on the side.

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