Lentil Stew with Roasted Vegetables

Ingredients

• 3 tbsp olive oil
• 2 medium carrots
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium onion
• 1 cup brown lentils
• 4 cups vegetable broth
• 2 tbsp balsamic vinegar

Instructions

1. 1

   Preheat oven to 425°F. Chop the 2 carrots, 1 zucchini, and 1 yellow squash into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and browned, about 25 minutes.

2. 2

   While vegetables roast, dice the 1 onion. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the 1 cup lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer until lentils are tender, about 20-25 minutes.

4. 4

   When lentils are done, stir in the roasted vegetables. Season with salt and pepper to taste.

5. 5

   Serve the stew in bowls, drizzled with the 2 tbsp balsamic vinegar. Enjoy with toasted bread if desired.

Tools you’ll need

• baking sheet
• large pot
• knife
• cutting board

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