Savory Lentil Stew with Yellow Squash and Green Tomatoes

1In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

2Stir in the minced garlic (3 cloves) and cook for an additional minute until fragrant.

3Add the diced yellow squash (2 medium) and chopped green tomatoes (2 cups) to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.

4Add the rinsed lentils (1 cup), vegetable broth (4 cups), cumin (1 teaspoon), smoked paprika (1 teaspoon), dried thyme (1 teaspoon), salt, and pepper. Stir well to combine.

5Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils (1 cup) are tender and the stew has thickened.

6Taste and adjust seasoning if necessary. If the stew is too thick, add a little more vegetable broth (4 cups) or water to reach your desired consistency.

7Serve hot, garnished with fresh parsley.