Mediterranean Lentil and Green Bean Stew

1.Rinse the soaked green lentils and cannellini beans thoroughly under cold water and set aside.

2.Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 5 minutes until translucent and soft.

3.Add the minced garlic and sliced spring onions to the pot and cook for another 2 minutes, stirring frequently to prevent burning.

4.Stir in the diced carrots, parsnip, and red bell pepper. Cook for 5 minutes, allowing the vegetables to soften slightly.

5.Add the soaked lentils and cannellini beans to the pot, stirring to combine with the vegetables.

6.Sprinkle in the smoked paprika, ground cumin, dried oregano, dried thyme, and add the bay leaf. Stir well to coat the lentils and vegetables with the spices.

7.Pour in the tomato passata and vegetable stock, stirring to combine all ingredients. Bring the mixture to a boil over high heat.

8.Once boiling, reduce the heat to low and cover the pot with a lid. Simmer gently for 30 minutes, stirring occasionally to prevent sticking.

9.After 30 minutes, add the trimmed and halved green beans to the stew. Continue to simmer uncovered for another 15 minutes until the green beans are tender but still vibrant, and the lentils and beans are cooked through.

10.Remove the bay leaf from the stew. Season with salt and freshly ground black pepper to taste.

11.Stir in the fresh lemon juice to brighten the flavors.

12.Ladle the stew into serving bowls and garnish generously with chopped fresh parsley.

13.Serve hot alongside the mustard-flavored mashed potato soufflé and a fresh salad for a balanced and hearty evening meal for ten.