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Mediterranean Lentil Stew with Carrots and Bay Leaves

Name: Mediterranean Lentil Stew with Carrots and Bay Leaves
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 250 g Brown or green lentils; 2 piece Carrots; 2 piece Celery stalks; 1 piece Yellow onion; 3 piece Garlic cloves; 300 g Canned diced tomatoes; 750 ml Water or vegetable broth; 2 piece Dried bay leaves; 20 ml Extra virgin olive oil; 1 pinch Salt

A hearty, rustic stew of green lentils simmered slowly with sweet carrots, aromatic bay leaves, and olive oil.

Prep

15 min

Cook

40 min

Total

55 min

Ingredients

4servings

Brown or green lentilsRinsed and picked over
250 g
CarrotsSliced into rounds
2 piece
Celery stalksSliced
2 piece
Yellow onionFinely diced
1 piece
Garlic clovesMinced
3 piece
Canned diced tomatoes
300 g
Water or vegetable broth
750 ml
Dried bay leaves
2 piece
Extra virgin olive oil
20 ml
Salt
1 pinch

Preparation Steps

Heat olive oil in a heavy saucepan. Sauté onion, carrots, and celery for 6-7 minutes over medium heat until tender.

7 min timer

Add garlic and cook 1 minute. Stir in rinsed lentils, diced tomatoes, bay leaves, and broth. Bring to a boil.

Reduce heat to low, partially cover, and simmer for 35-40 minutes until lentils are thoroughly tender. Remove bay leaves before serving.

37 min timer

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Provenance & Public Domain Audit

Source: USDA MyPlate Kitchen - Lentil Stew (U.S. Department of Agriculture (USDA))

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Mediterranean Lentil Stew with Carrots and Bay Leaves

Ingredients

Preparation Steps

Cook this recipe offline in your kitchen

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