Lentil Stew with Cannellini Beans
- 1 cup lentils, rinsed
- 6 sprigs flat-leaf parsley plus 1/2 cup chopped parsley
- 6 sprigs thyme
- 2 garlic cloves, 1 whole, 1 chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 cup (or more) vegetable broth
- 1 15-ounce can cannellini (white kidney) beans, rinsed, drained
- 1 roasted red pepper from a jar, chopped
- Produce
- Coriander, ground (1 teaspoon)
- Cumin, ground (1/2 teaspoon)
- Flat-leaf parsley plus (6 sprigs)
- Lentils (1 cup)
- Onion (1 cup)
- Thyme (6 sprigs)
- Canned Goods
- Vegetable broth (1 cup)
- Cooking & Baking
- Garlic cloves (2)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Red pepper from a jar, roasted (1)
- Other
- 1 15-ounce can cannellini (white kidney) beans, rinsed, drained
Preparation
Read recipe preparation on bonappetit.com
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Published December 1, 2012 (2 months ago).
64 people saved this recipe.
