Aromatic Vegan Turkish Lentil Stew with Roasted Vegetables and Walnut Pesto

Ingredients

• 1 cup green or brown lentils
• 2 cup water
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• salt and pepper, to taste
• 2 cup fresh basil leaves
• 1 cup walnuts
• 1/2 cup nutritional yeast
• 1/4 cup extra virgin olive oil
• 2 cloves garlic

Instructions

1. 1

   Rinse lentils and place them in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20 minutes. Drain any excess water and set aside.

2. 2

   While the lentils cook, preheat the oven to 425 degrees F (220 degrees C). Toss sliced zucchini and yellow squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a lined baking sheet and roast for 15 minutes until tender and lightly browned. Set aside.

3. 3

   Make the walnut pesto by combining basil leaves, walnuts, nutritional yeast, 2 cloves garlic, 1/4 cup extra virgin olive oil, salt, and pepper in a food processor. Pulse until the mixture is well combined but still has some texture. Set aside.

4. 4

   In a large skillet over medium heat, saute the diced onion and 3 cloves minced garlic until translucent, about 4 minutes. Add the cooked lentils, roasted vegetables, and halved cherry tomatoes. Stir gently and cook for 5 minutes until heated through. Season with salt and pepper to taste.

5. 5

   Ladle the stew into bowls and spoon a generous dollop of walnut pesto on top. Serve warm.