Lentil Stew

1. 1
   prep · ~2 min

   Rinse and pick over the lentils.

   Place lentils in a fine-mesh strainer and rinse under cold water. Pick out any small stones or debris.

2. 2
   saute · ~9 min

   Sauté the aromatic vegetables.

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

   2.Add diced onion, carrot, and celery. Cook until softened (6-8 min).

   3.Add minced garlic and tomato paste. Stir constantly until fragrant (1 min).

   TIPDon't rush the onion — letting it sweat properly builds the stew's flavor base.
3. 3
   boil · ~5 min

   Add lentils, water, and herbs. Bring to a boil.

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

   2.Stir to combine, then increase heat to high.

   3.Bring to a full rolling boil.
4. 4
   simmer · ~20 min

   Simmer until lentils are tender.

   Once boiling, reduce heat to low. Cover and simmer gently until lentils are just starting to soften (20 min).

   TIPKeep the lid slightly ajar if you prefer a thicker stew.
5. 5
   simmer · ~20 min

   Add potatoes and finish cooking.

   Uncover, add cubed potato and salt. Stir and continue simmering until lentils break down and potatoes are fork-tender (15-20 min). If stew gets too thick, add a splash of water.

   TIPWait to add salt until this stage — salting lentils too early can toughen their skins.
6. 6
   mix · ~1 min

   Remove bay leaves and season.

   Fish out and discard the bay leaves. Stir in black pepper and fresh lemon juice to brighten the flavors.

   TIPA squeeze of lemon at the end makes the earthy lentils pop.
7. 7
   serve

   Ladle into bowls and garnish with fresh parsley.

   Spoon the hot stew into bowls, scatter with chopped parsley, and serve immediately.

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