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A steaming bowl of thick brown lentil stew with carrots and spinach served with crusty bread.

Hearty Lentil Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion , diced
  • 2 large carrots , sliced into rounds
  • 2 stalks celery , chopped
  • 3 cloves garlic , minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1.5 cups dry brown lentils, rinsed and picked over
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 6 to 8 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, dried thyme, and ground cumin, cooking for 1 minute until fragrant.
  4. Add the dry lentils, crushed tomatoes, and vegetable broth to the pot.
  5. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 30 to 35 minutes until the lentils are tender but not mushy.
  6. Stir in the chopped spinach and cook for 2 minutes until wilted.
  7. Remove from heat, stir in the lemon juice, and season with salt and black pepper before serving.