Lentil & Bean Stew with Gremolata from Food & Wine

I'm sure like many of you, I've been trying to make more meatless recipes and in doing so, I've fallen in love with beans of all kinds--black, navy, cannellini, kidney, pinto--you name it! I'm also a big fan of green lentils. So, when I saw this recipe, it sounded so delicious I'll be trying it this weekend. Maybe you will too. If you do, send us your review.

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. - by recipe author Maria Sinskey

• 1 cup extra-virgin olive oil, divided

• 1 medium-size yellow onion, chopped (about 2 cups)

• 5 medium carrots, cut into 1/2-inch pieces (about 2 cups)

• 5 celery stalks, cut into 1/2-inch pieces (about 2 cups)

• 1 (15-ounce) can diced tomatoes, undrained

• 6 garlic cloves, finely chopped, divided

• 2 tablespoons plus 1/2 teaspoon kosher salt, divided, plus more to taste

• 2 teaspoons black pepper, divided, plus more to taste

• 1 1/2 cups dried French green lentils

• 2 fresh or dried bay leaves

• 2 (6-inch) rosemary sprigs

• 5 cups water, plus more as needed

• 1/4 cup packed chopped fresh flat-leaf parsley

• 1 1/2 teaspoons grated lemon zest plus 1 1/2 tablespoons fresh lemon juice, divide

• 6 cups cooked mixed beans (such as cannellini, kidney, or cranberry)

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