Lentil Stew

Servings: 4 | 30 minutes | 359 kcal

This dish is inspired by traditional lentil stews from around the world, but with a vegan twist. It' a great way to use up leftover vegetables and can be easily customized with your favorite spices and seasonings.

I discovered this recipe when I was trying to find ways to incorporate more plant-based protein into my diet. It quickly became a favorite in my household, and I love how easy and versatile it is.

Ingredients

1 cup Dry Lentils
4 cups Vegetable Broth
2 Bay Leaves
1 Onion, chopped
3 Garlic cloves, minced
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
1 Red Bell Pepper, chopped
2 tsp Cumin
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Black Pepper
2 cups Spinach, chopped
1 Tbsp Lemon juice
2 Tbsp Olive Oil

Instructions

Add lentils, vegetable broth, and bay leaves in a large pot and bring to a boil. Cover and reduce heat to low. Simmer until lentils are tender, about 25 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Cook for 5-7 minutes until vegetables are tender.
Stir in cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the vegetable mixture to the pot with the lentils and stir to combine. Stir in chopped spinach and lemon juice.
Simmer for an additional 5 minutes until spinach is wilted and stew is heated through.
Serve hot and enjoy!