Rice and Lentil Stew with Olive Gremolata

Name: Rice and Lentil Stew with Olive Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 28 grams 16 Gaeta or Calamata olives , pitted and chopped; 1 teaspoons crushed red pepper; 118 milliliters French or Italian green lentils; 177 milliliters chopped flat-leaf parsley; 2 garlic cloves, minced; 1 Tbsp finely grated lemon zest; 1 Tbsp extra-virgin olive oil; 1 medium onion, finely chopped; 355 milliliters frozen peas; 184 grams cup Italian medium-grain rice , such as arborio; 946 milliliters coarsely chopped romaine lettuce (about 1/2 head); 4 servings Salt; 1 shallot, minced; 2 thyme sprigs; 2 liters water

Rice and Lentil Stew with Olive Gremolata might be just the main course you are searching for. This gluten free and vegan recipe serves 4. One portion of this dish contains roughly 14g of protein, 6g of fat, and a total of 365 calories. Autumn will be even more special with this recipe. Head to the store and pick up garlic cloves, onion, shallot, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a medium saucepan, bring 2 cups of the water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the lentils, cover and cook over low heat, stirring occasionally, until almost tender, about 30 minutes.

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Lentils

Add a large pinch of salt and simmer until tender, about 3 minutes longer.

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Salt

Drain the lentils and spread them on a plate to cool.

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Lentils

Spread

Heat the olive oil in a medium, enameled cast-iron casserole.

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Olive Oil

Add the onion and shallot and cook over low heat, stirring, until softened, about 5 minutes.

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Shallot

Onion

Add 2 cups of the water, 1/4 cup of the parsley, the thyme, bay leaf and a pinch of salt and bring to a boil. Cover and simmer over moderately low heat for 15 minutes.

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Bay Leaves

Parsley

Thyme

Water

Salt

Add the peas, rice and the remaining 1 quart of water. Cover and cook over moderately low heat, stirring occasionally, until the rice is tender, about 20 minutes.

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Water

Peas

Rice

Meanwhile, in a small bowl, toss the olives with the garlic, lemon zest and the remaining 1/2 cup of parsley. Season the gremolata with salt.

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Lemon Zest

Parsley

Garlic

Olives

Salt

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Bowl

Gently stir the lentils into the stew.

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Lentils

Stew

Add the romaine and crushed red pepper, cover and cook over low heat until the lettuce is wilted, about 3 minutes. Season with salt. Discard the thyme sprigs and bay leaf. Ladle the stew into bowls, top with the olive gremolata and serve.

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Red Pepper Flakes

Fresh Thyme

Bay Leaves

Lettuce

Romaine

Olives

Salt

Stew

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Bowl

Ladle

Wine Recommendation: The salty olives and earthy lentils in this stew call for a big white (try the 1999 Regaleali Bianco from Sicily) or a light red with good acidity (such as the 2000 Antinori Santa Cristina).

Ingredients you will need

Lentils

Olives

Stew

Wine