Lentil Stew

Instructions

1. 1

   Sauté the aromatic 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 and dried thyme and cook for another minute until fragrant.
2. 2

   Cook down the tomatoes

   • Add the finely chopped fresh tomatoes to the pot.
   • Cook for 5-7 minutes, stirring often, until the tomatoes break down and form a thick, jammy base.
3. 3

   Simmer the stew

   • Stir in the rinsed lentils, 5 cups of water, and the bay leaf.
   • Increase the heat to high and bring the stew to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the lentils are tender.
4. 4