Lentil and bean stew with gremolata

This is a wonderful, hearty, vegan stew for cooler evenings


1 cup extra-virgin olive oil, divided

1 medium-sized brown onion, chopped (about 2 cups)

5 medium carrots, cut into 12 mm pieces (about 2 cups)

5 celery stalks, cut into 12 mm pieces (about 2 cups)

1 400 gm can diced tomatoes, undrained

6 garlic cloves, finely chopped, divided

1/2 cups dried French green lentils

2 fresh or dried bay leaves

2 rosemary sprigs

5 cups water, plus more as needed

¼ cup packed chopped fresh flat-leaf parsley

1 1/2 teaspoons grated lemon zest plus

1½ tablespoons fresh lemon juice, divided

6 cups cooked mixed beans (such as cannellini, borlotti or kidney)


Heat 1/2 cup oil in a large Dutch oven over medium-high. Add onion, carrots, and celery. Cook, stirring occasionally, until starting to catch, 15 to 20 minutes.

Stir in tomatoes, half the garlic and season.

Cook, stirring often, until garlic is fragrant and tomato juices begin to caramelise, 4 to 6 minutes. Stir in lentils, bay leaves, rosemary sprigs and 5 cups water. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just tender, 20 to 25 minutes.

Meanwhile, stir together parsley, lemon zest and remaining garlic. Season. Let mixture stand 10 minutes. Stir in remaining 1/2 cup oil and check seasoning.

Add beans, stir to combine. If needed,

stir in additional water to thin stew.

Cook over low heat, uncovered, stirring

occasionally, until beans are heated

through and lentils are tender, 10 to 15

minutes. Stir in lemon juice and season to

taste with salt and pepper.

Spoon gremolata over servings of stew.


4 tablespoons finely chopped parsley

1 tablespoon finely grated lemon rind

1 small clove garlic, finely chopped

A dash of olive oil (optional)