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.
Stew may be stored in an airtight container in refrigerator up to 5 days.
Find French green lentils at ranchogordo.com.