Spring Vegetable Lentil Stew with Lemon Zest

A vibrant, herb-infused stew featuring tender lentils and seasonal spring vegetables, brightened by fresh lemon zest and juice.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup green lentils
• 4 cups vegetable broth
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 1 cup, diced zucchini
• 1 cup, frozen peas
• 2 tablespoons olive oil
• 3 cloves, minced garlic
• 1 teaspoon, dried thyme
• 1 bay leaf
• 1, zested and juiced lemon

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed green lentils, 4 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
4. Step 4: Add 1 cup frozen peas and 1 cup diced zucchini, and cook for 5 more minutes until vegetables are tender.
5. Step 5: Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice, then season with salt and pepper to taste.