Description
A cozy, nutrient-packed dish perfect for chilly evenings, bursting with flavor and wholesome goodness.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes in juice
- 4 cups low-sodium vegetable broth
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 bay leaves
- 2 cups fresh spinach or kale
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
- Add diced carrots and celery; stir for an additional 3-4 minutes before incorporating minced garlic.
- Stir in lentils, diced tomatoes, and vegetable broth. Mix well.
- Season with cumin, paprika, and add bay leaves. Bring to a gentle boil then reduce heat to low.
- Simmer uncovered for 25–30 minutes or until lentils are tender.
- Stir in fresh spinach or kale until wilted.
- Taste and adjust seasonings as necessary before serving.
Notes
- Feel free to customize vegetables based on availability or personal preference.
- For extra spice, add crushed red pepper flakes during cooking.
- This stew can be stored in an airtight container in the fridge for up to five days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg