Slow-Simmered Tomato and Lentil Stew with Herbed Feta

Name: Slow-Simmered Tomato and Lentil Stew with Herbed Feta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup, rinsed brown lentils; 2 (14 oz cans) diced tomatoes; 3 cups vegetable broth; 2 medium, diced 1/4-inch carrots; 2 stalks, diced 1/4-inch celery; 1, finely diced yellow onion; 3 cloves, minced garlic; 1 tsp dried oregano; 1/2 tsp dried thyme; 2 tbsp olive oil; 1/2 cup, crumbled feta cheese; 2 tbsp, chopped fresh parsley

A deeply flavored, comforting stew featuring earthy lentils and sun-ripened tomatoes, finished with a tangy feta crumble.

Cuisine: Mediterranean

Category: Soups

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1 cup, rinsed brown lentils
2 (14 oz cans) diced tomatoes
3 cups vegetable broth
2 medium, diced 1/4-inch carrots
2 stalks, diced 1/4-inch celery
1, finely diced yellow onion
3 cloves, minced garlic
1 tsp dried oregano
1/2 tsp dried thyme
2 tbsp olive oil
1/2 cup, crumbled feta cheese
2 tbsp, chopped fresh parsley

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
Step 2: Stir in lentils, dried oregano, and thyme. Add diced tomatoes (with juices) and vegetable broth, then bring to a gentle simmer.
Step 3: Cover and simmer for 30 minutes, stirring occasionally, until lentils are tender but not mushy.
Step 4: Remove from heat. Stir in half the feta cheese and half the parsley. Serve hot topped with remaining feta and parsley, with crusty bread for dipping.