Name: Lentil
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup dried brown lentils, rinsed and drained; 4 cups vegetable broth; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, chopped; 3 cloves of garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and black pepper, to taste; 1 can (14.5 oz) diced tomatoes; 2 cups spinach, chopped; Fresh parsley, for garnish

Instructions

In a large pot, combine the dried lentils and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Let the lentils cook for about 20 minutes, or until they are just tender.
In a separate pan, heat some olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic, cumin, smoked paprika, dried thyme, salt, and pepper to the vegetables. Stir well to combine and let the spices bloom for about a minute.
Add the sautéed vegetables to the pot with the cooked lentils. Stir in the can of diced tomatoes, including the juice. Let the stew simmer for another 10-15 minutes, allowing the flavors to meld together.
Just before serving, stir in the chopped spinach and let it wilt into the stew. Adjust the seasoning with more salt and pepper if needed.
Ladle the warm Lentil stew into bowls and garnish with fresh parsley. Serve with a slice of crusty bread for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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