Lentil Stew Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 3 medium carrots (diced)
• 3 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 ½ cups green lentils
• 1 large russet potato (peeled cubed small)
• 2 (15-ounce) cans fire roasted diced tomatoes
• 6 cups low sodium vegetable broth
• 2 cups baby spinach

Steps

1. 1

   In a heavy bottomed pot, add olive oil and set over medium heat. Add the onions, carrots, and celery and cook for 10 minutes until softened.

2. 2

   Add garlic, cumin, paprika, and thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.

3. 3

   Add the lentils, potatoes, tomatoes, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 30-35 minutes, stirring occasionally.

4. 4

   Once the lentils are tender, use an immersion blender to blend part of the stew for a thicker consistency. Alternatively, you could transfer 2 cups of stew to a high speed blender and blend until creamy.

5. 5

   Return the blended soup back to the pot with spinach and cook for another 2-3 minutes until the spinach is wilted.