Lentil Stew (Ancient Greece)

Serves: 4
Prep Time: 10 minutes
Cook Time: 30–40 minutes

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth or water
• 1 can (14 oz) diced tomatoes (optional, for a richer stew)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Juice of 1 lemon (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, carrot, and celery, and sauté for 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 2: Cook the Lentils

1. Add the lentils, vegetable broth (or water), diced tomatoes (if using), oregano, thyme, and bay leaf to the pot. Stir to combine.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 30–40 minutes, or until the lentils are tender. Stir occasionally.

Step 3: Adjust Seasoning

1. Remove the bay leaf and season the stew with salt and black pepper to taste.
2. If the stew is too thick, add a splash of water or broth to reach your desired consistency.

Step 4: Serve

1. Ladle the lentil stew into bowls. Drizzle with olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.
2. Serve with crusty bread or pita on the side.

Tips & Variations:

• Add greens: Stir in spinach or kale during the last 5 minutes of cooking for extra nutrients.
• Make it spicy: Add a pinch of chili flakes or cayenne pepper for a bit of heat.
• Optional richness: Stir in a tablespoon of tahini or a drizzle of balsamic vinegar for added depth.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

This Lentil Stew is a timeless dish that reflects the simplicity and healthfulness of ancient Greek cooking. Perfect for a comforting, plant-based meal! 🌿✨