Careme

Ingredients

• Simple Truth Organic® Red Lentils

  6 oz $3.49
• Zucchini

  12 oz $1.29
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Yellow Onions

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tbsp
• Tomato paste

  2 tbsp
• Low-sodium vegetable broth

  3 cups
• Dried Italian seasoning

  1 tsp
• Crushed red pepper flakes

  1/4 tsp
• Kosher salt

  3/4 tsp
• Ground black pepper

  1/2 tsp
• Fresh lemon juice

  1 tbsp
• Finely grated Parmesan cheese

  1 oz

Instructions

1. Rinse 6 oz red lentils until the water runs mostly clear. Dice 12 oz zucchini, chop 1 lb Roma tomatoes, dice 4 oz yellow onion, and mince 2 garlic cloves.
2. Heat 2 tbsp extra-virgin olive oil in a medium pot over medium heat. Add 4 oz diced yellow onion and cook for 4 minutes, stirring occasionally; add 2 minced garlic cloves and cook for 1 minute.
3. Stir in 2 tbsp tomato paste, 1 tsp dried Italian seasoning, and 1/4 tsp crushed red pepper flakes; cook for 1 minute to caramelize the tomato paste lightly.
4. Add 6 oz rinsed red lentils, 1 lb chopped Roma tomatoes, 3 cups low-sodium vegetable broth, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 15 minutes, stirring twice.
5. Fold in 12 oz diced zucchini and simmer for 8 minutes, until the zucchini is just tender and the red lentils are creamy; add a splash of water only if the stew becomes thicker than desired.
6. Stir in 1 tbsp fresh lemon juice and 1/4 tsp kosher salt, then remove the pot from the heat and let the stew rest for 5 minutes.
7. Divide the stew between two shallow bowls, top evenly with 1 oz finely grated Parmesan cheese, and serve hot.