Set aside 12 minutes on a Sunday to prepare this hearty vegetarian stew, an easy lunch and supper during the week bursting with lentils, celery, carrot, sweet potato and tomatoes.
2 tsp olive oil
1 yellow onion, finely diced
1 stalk celery, diced
1 carrot, peeled and finely diced
2 cloves garlic, minced
Pinch each sea salt and fresh ground black pepper
2 cups dry green lentils, picked over
1 large sweet potato, peeled and cubed
1 bay leaf
4 cups low-sodium vegetable broth
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh Italian parsley
In a large, heavy-bottomed pot, heat oil on medium. Add onion, celery, carrot and garlic and sauté, stirring occasionally, until softened, 3 to 4 minutes. Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups water; stir to combine. Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes. Remove from heat and stir in tomatoes and parsley. Remove bay leaf and divide stew among serving bowls.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.