batch cooked lentil and winter vegetables stew with fresh herbs

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 cups mixed winter vegetables (carrots, potatoes, zucchini, etc.)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Instructions

1. Step 1: Prepare the ingredients. Rinse the lentils and drain them. Chop the onion, garlic, and mixed winter vegetables. Measure out the vegetable broth, diced tomatoes, thyme, salt, and pepper.
2. Step 2: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Step 3: Add the lentils and cook. Add the rinsed lentils to the pot and cook for 1-2 minutes, stirring constantly. Add the vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. Step 4: Add the mixed winter vegetables. Add the chopped mixed winter vegetables to the pot and continue to simmer for an additional 10-15 minutes, or until the vegetables are tender.
5. Step 5: Season and serve. Taste and adjust the seasoning as needed. Stir in the chopped fresh parsley and basil. Serve the stew hot, garnished with additional fresh herbs if desired.
6. Step 6: Store leftovers. Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3-5 days or freeze for up to 2-3 months. Reheat the stew over low heat, adding a little water if needed to thin the consistency.