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Olives & Lentil Stew with Lemon Zest

Perfect for cosy winter nights, hearty, nourishing, and aromatic.

Total time 30-35 minutes
Servings 2-4 servings
Olives & Lentil Stew with Lemon Zest

Ingredients

  1. 2 tbsp olive oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, minced
  4. 1 carrot, diced
  5. 1 celery stalk, diced
  6. 1 tsp ground cumin
  7. 1 cup green or brown lentils, rinsed
  8. 4 cups vegetable broth
  9. 1 cup pitted green or Kalamata olives, halved
  10. 1 bay leaf
  11. Zest of 1 lemon
  12. Salt and pepper to taste
  13. 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.

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Olives & Lentil Stew with Lemon Zest

June 24, 2025 – Kiwi Artisan

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