Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach or kale
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, warm the olive oil. Add the chopped onions and minced garlic; sauté until translucent.
- Stir in the diced carrots and celery; cook for about 5 minutes until they begin to soften.
- Add the lentils and vegetable broth; bring to a boil. Reduce heat and simmer for about 25 minutes.
- Mix in the diced tomatoes and greens; let them wilt for a few minutes.
- Stir in cumin and paprika; simmer for an additional 10 minutes until flavors meld.
Notes
- Substitute seasonal vegetables for variety.
- Let the stew sit for a while after cooking to enhance flavors.
- For added depth, use homemade vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg