Scallion and Lentil Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups mixed vegetables, such as carrots and celery, chopped
• 1 cup red or brown lentils, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly chopped scallions, for garnish
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 1Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
2. 2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. 3Add the chopped mixed vegetables and cook, stirring occasionally, until they begin to soften, about 5 minutes.
4. 4Add the lentils, vegetable broth, thyme, salt, and pepper, then bring the mixture to a boil.
5. 5Reduce the heat to low and simmer, covered, until the lentils are tender, about 20-25 minutes.
6. 6Use an immersion blender to puree the stew to a coarse texture, or leave it chunky, as desired.
7. 7Stir in the freshly chopped scallions and lemon juice, then adjust the seasoning as needed.
8. 8Serve the stew hot, garnished with additional scallions if desired.

Nutrition per serving