Lentil and Spinach Stew

Ingredients

• •1 cup dried green or brown lentils
• •4 cups vegetable broth
• •2 cups fresh spinach, chopped
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 medium carrot, diced
• •2 celery stalks, diced
• •1 can (14 oz) diced tomatoes
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp olive oil
• •1 tbsp lemon juice
• •Fresh parsley (optional, for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

3. 3

   Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional minute until fragrant.

4. 4

   Add the lentils, diced tomatoes with their juice, vegetable broth, salt, and black pepper. Bring to a boil.

5. 5

   Reduce the heat, cover, and simmer for 15 minutes, or until the lentils are tender.

6. 6

   Stir in the chopped spinach and lemon juice. Cook for another 2-3 minutes until the spinach has wilted.

7. 7

   Taste and adjust seasoning if necessary before serving.

8. 8

   Garnish with fresh parsley if desired.