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Lentil and Bean Stew with Gremolata

  • 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)

Directions:

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