Ingredients
Scale
- 1 cup dried lentils (240 g)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (400 g)
- 4 cups vegetable broth (960 ml)
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups spinach (60 g)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Stir in carrots, celery, and bell pepper. Cook for about 5 minutes until vegetables are tender.
- Add lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until lentils are tender.
- Stir in spinach and cook for an additional 2 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For extra protein, add cooked chicken or turkey.
- This stew can be stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: lentil stew, vegetable stew, healthy recipe