Hearty Lentil and Vegetable Stew

Ingredients

• 1 cup brown or green lentils
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 14½ oz diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• 5 oz spinach (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Rinse lentils thoroughly. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
3. Stir in minced garlic, dried thyme, and cumin; cook for 1 minute until fragrant.
4. Add rinsed lentils, diced tomatoes (undrained), vegetable broth, bay leaf, salt, and pepper to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
6. Remove bay leaf. Stir in spinach (if using) and cook until wilted, about 2-3 minutes. Taste and adjust seasonings as needed.
7. Ladle the stew into bowls. Garnish with fresh parsley (if using) before serving.