Lentil and Bean Stew with Gremolata
Lentils add a delicious earthy flavor to the stew; their starchiness helps thicken the broth. Brown lentils work fine in this recipe, but we prefer French green lentils; they hold their shape better. Feel free to cook dried beans especially for this recipe, but any leftover or canned beans—rinsed and drained—will work well.
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Recipe Summary
Ingredients
Directions
Make Ahead
Stew may be stored in an airtight container in refrigerator up to 5 days.
Notes
Find French green lentils atranchogordo.com.