Get ready to indulge in a warm and hearty bowl of Italian Lentil Stew Ragout that will transport your taste buds straight to the sun-kissed hills of Italy! This delightful dish is not only packed with rich flavors but also brimming with nutritious ingredients that make it a perfect choice for a cozy dinner or a healthy meal prep option. With just 50 minutes from prep to plate, you’ll discover how simple it is to create a comforting stew that will have your family asking for seconds. Dive into this recipe and unlock the secrets to crafting a delicious, plant-based masterpiece that’s sure to impress!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold running water, removing any small stones or debris. Drain and set aside.
- In a large heavy-bottomed pot or Dutch oven, heat a splash of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add diced carrots and celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Mince the garlic cloves and add them to the vegetable mixture. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Pour in the can of diced tomatoes with their juices, stirring to combine with the vegetables.
- Add the rinsed lentils to the pot, followed by the vegetable broth. Stir to mix all ingredients thoroughly.
- Sprinkle in dried basil and oregano. Season with salt and pepper to taste. Stir well to distribute the herbs and seasonings.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the stew simmer for 35-40 minutes, stirring occasionally.
- Check the lentils for tenderness. They should be soft but not mushy. If needed, add a little more broth and continue cooking for a few more minutes.
- Once lentils are cooked, remove from heat and let the stew rest for 5-10 minutes to allow flavors to meld together.
- Taste and adjust seasoning if necessary. Serve hot, optionally garnished with fresh parsley or a drizzle of extra virgin olive oil.
Tips
- Choose the Right Lentils: For this stew, green or brown lentils work best as they hold their shape during cooking. Avoid red lentils, as they tend to become mushy.
- Enhance the Flavor: Consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for an extra layer of depth and a hint of heat.
- Prep Ahead: You can chop the vegetables and rinse the lentils a day in advance to save time on busy weeknights.
- Adjust Consistency: If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes of cooking. For a thinner consistency, simply add more vegetable broth.
- Garnish for Presentation: A sprinkle of fresh parsley or a drizzle of high-quality extra virgin olive oil not only adds a pop of color but also enhances the overall flavor of the dish.
- Storage Tips: This stew keeps well in the fridge for up to 5 days and can be frozen for up to 3 months, making it a great option for meal prep!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
