Versatile Lentil Stew
This versatile lentil stew features a wholesome combination of brown lentils, aromatic vegetables, and fresh herbs, simmered to perfection. It's a nourishing and adaptable dish, ideal as a hearty main course, offering balanced flavors and a comforting texture. Simple to prepare, it highlights the natural goodness of its core ingredients.
Equipment
- 1 Large Pot or Dutch Oven For simmering the stew
- 1 Cutting Board For chopping vegetables
- 1 Chef's knife For finely chopping ingredients
- 1 Wooden Spoon For stirring and sautéing
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1 1/4 cups 250 grams dried brown lentils
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 3 to 4 tablespoons olive oil divided
- 1 bay leaf or sprig of rosemary
- 5 cups water
- 1 pinch salt
- handful of flat-leaf parsley chopped
Instructions
- Finely chop the onion, carrot, and celery to create the aromatic base, also known as mirepoix.
- Rinse the dried brown lentils thoroughly under cold running water, removing any debris.
- In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat.
- Add the chopped onion, carrot, and celery to the pot and sauté, stirring occasionally, until softened and translucent, about 8-10 minutes.
- Stir in the bay leaf or sprig of rosemary and cook for another minute until fragrant.
- Add the rinsed lentils to the pot and pour in 5 cups of water.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer.
- Cook for 25-35 minutes, or until the lentils are tender but still retain a slight bite.
- Remove and discard the bay leaf or rosemary sprig from the stew.
- Season the stew with a pinch of salt to taste, stirring in the chopped flat-leaf parsley and a final drizzle of the remaining olive oil just before serving.
Notes
Building a strong flavor foundation is key; ensure your mirepoix (onion, carrot, celery) is well-sautéed until translucent and slightly sweet before adding liquids. Brown lentils generally don't require pre-soaking, but a good rinse is essential. Monitor the stew as it simmers to prevent the lentils from becoming overly mushy; they should be tender yet still hold their shape. Adjust salt at the end to properly balance the flavors, as adding it too early can toughen the lentils. A final drizzle of high-quality olive oil and fresh parsley just before serving enhances both flavor and aroma.