{"id":8306,"date":"2025-03-19T10:02:03","date_gmt":"2025-03-19T08:02:03","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=8306"},"modified":"2026-03-04T21:45:02","modified_gmt":"2026-03-04T19:45:02","slug":"green-veggie-pot","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/green-veggie-pot\/","title":{"rendered":"Green Veggie Pot"},"content":{"rendered":"
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A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love \u2013 simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself \u2013 go for brown rice!).<\/p>\n\n\n

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As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:<\/p>\n\n\n\n

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  1. Celery is a must<\/strong> \u2013 it\u2019s an essential ingredient that contributes to the overall flavor.<\/li>\n\n\n\n
  2. Cooking time matters<\/strong> \u2013 be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.<\/li>\n<\/ol>\n\n\n
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    How to make the green veggie pot?<\/h4>\n\n\n\n

    In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and saut\u00e9 for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.<\/p>\n\n\n\n

    The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini \u2013 I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.<\/p>\n\n\n

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    While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.<\/p>\n\n\n\n

    Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.<\/p>\n\n\n\n

    To finish, sprinkle with freshly chopped cilantro. If cilantro isn\u2019t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!<\/p>\n\n\n

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    Love veggies? Here are some more recipes you might enjoy:<\/strong><\/h4>\n\n\n\n