Lemon Lentil Stew with Greens

A warming, citrus-forward stew that celebrates Florida's winter bounty. Brown lentils and tender greens are brightened by fresh lemon, while earthy cumin and smoked paprika create depth. Make extra, as this stew transforms beautifully throughout the week. Photo by Amanda Rosenblatt.

Serves 4, with extras

Ingredients

2 tablespoons olive oil

2 cups brown lentils

1 large onion, diced

3 cloves garlic, minced

2 large carrots, diced

2 stalks celery, diced

6 cups vegetable broth

2 cups chopped greens (kale, collards or Swiss chard)

Zest and juice of 1 large lemon

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon salt, to taste

½ teaspoon pepper, to taste

Olive oil, for finishing

Shaved parmesan, for serving

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté onion, garlic, carrot and celery until softened, about 5 to 6 minutes. Stir in cumin, paprika, salt and pepper. Add lentils and broth, bring to a boil. Reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender. Stir in chopped greens and cook for 5 more minutes. Remove from heat, add lemon zest and juice and adjust seasoning to taste. Serve in a big bowl with a drizzle of olive oil, more lemon zest and a crumble of parmesan if desired.

Transform This Recipe

1. Reheat and slightly reduce the lentil stew, then spoon over roasted sweet potatoes. Drizzle with tahini or yogurt for stuffed sweet potatoes.

2. Blend the remaining stew into a creamy soup, top with olive oil and feta and serve with crusty bread.

Pro tip: Double the batch and freeze in a wide container for quick meals on busy days.