Olives & Lentil Stew with Lemon Zest
Perfect for cozy winter nights – hearty, nourishing, and aromatic
Ingredients:
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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1 carrot, diced
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1 celery stalk, diced
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1 tsp ground cumin
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1 cup green or brown lentils, rinsed
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4 cups vegetable broth
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1 cup pitted green or Kalamata olives, halved
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1 bay leaf
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Zest of 1 lemon
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Stir in cumin and cook for another minute.
3. Add lentils, broth, olives, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 30–35 minutes or until lentils are tender.
5. Stir in lemon zest, season with salt and pepper.
6. Serve hot, garnished with fresh parsley and crusty bread on the side.
