👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, tomato paste, dried thyme, and bay leaf.

   💡 プロのコツ: Ensure all ingredients are well combined.
4. 4

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
5. 5

   Remove the bay leaf. Stir in the chopped fresh parsley, cilantro, and dill. Season with salt and pepper to taste.

   💡 プロのコツ: Add herbs at the end to preserve their fresh flavor and aroma.
6. 6

   Ladle the stew into bowls and serve hot with lemon wedges on the side.

   💡 プロのコツ: A squeeze of fresh lemon juice enhances the flavors.