Greek Lentil Stew

1 tbsp extra virgin olive oil

1 small red onion, chopped

1 medium yellow sweet pepper, chopped

2 cloves garlic, finely chopped

1 cup lentils, best soaked 2 nights prior ,water changed each day and soaked again

2 tsp dried oregano

1 tsp ground cinnamon

2 ½ cups low sodium vegetable broth, divided

1 zucchini squash, chopped

1 medium yellow squash, chopped

1 tbsp tomato paste

1 cup unsweetened pomegranate juice

1 pinch sea salt

1 pinch pepper

Makes 4 servings

In small Dutch oven, heat oil over medium-high heat. Add onion and bell pepper, and sauté for 1 minute. Cover pot tightly and cook over medium heat for 4 minutes. Add garlic and cook for 1 minute longer. Stir in lentils, oregano and cinnamon, and cook until seasoning is fragrant, 30 seconds. Add 2 cups of broth. Bring to a boil, reduce heat and cover. Simmer lentils for 25 minutes. Add zucchini and yellow squash, tomato paste, pomegranate juice, remaining broth, sea salt and pepper. Simmer for 15 minutes, or until lentils are done to your taste. Let stew sit, uncovered, for 15 minutes. Serve warm or at room temperature, divided among soup bowls.

Recipe from IFM

Print Options:

Greek Lentil Stew