- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook dried beans especially for this recipe, but any leftover or canned beans—rinsed and drained—will work well.
Ingredient:
- 1 cup extra-virgin olive oil, divided
- 1 medium-size yellow onion, chopped (about 2 cups)
- 5 medium carrots, cut into 1/2-inch pieces (about 2 cups)
- 5 celery stalks, cut into 1/2-inch pieces (about 2 cups)
- 1 (15-ounce) can diced tomatoes, undrained
- 6 garlic cloves, finely chopped, divided
- 2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste
- 2 teaspoons black pepper, divided, plus more to taste
- 1 1/2 cups dried French green lentils
- 2 fresh or dried bay leaves
- 2 (6-inch) rosemary sprigs
- 5 cups water, plus more as needed
- 1/4 cup packed chopped fresh flat-leaf parsley
- 1 1/2 teaspoons grated lemon zest plus 1 1/2 tablespoons fresh lemon juice, divide
- 6 cups cooked mixed beans (such as cannellini, kidney, or cranberry)