Recipe
Lentil stew
Duration:
25 to 30 minutes
Yield:
4 servings
Served with baguette, this comforting, plant-based stew is perfect for cold winter days!
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Ingredients
- 3 tbsp (45 mL) olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 large carrots, peeled and chopped
- 2 celery ribs, diced
- 14 fl oz (398 mL) can of diced tomatoes
- 2 cups (500 mL) vegetable or chicken broth
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) cumin
- ½ tsp (2.5 mL) garlic powder
- 19 fl oz (540 mL) can of green or brown lentils, rinsed and drained
- Juice of half a lemon
- Salt and pepper, to taste
- 2 big handfuls of spinach
Preparation
- Heat the oil in a large pot or saucepan over medium heat.
- Add the onions, garlic, carrots, and celery.
- Stir and cook until translucent and soft, about three to five minutes.
- Stir in the diced tomatoes and cook for another minute.
- Pour in the vegetable broth.
- Add the spices and lentils. Stir to combine.
- Cover and bring the stew to a boil. Reduce heat and simmer, uncovered, for five to seven minutes.
- Remove from heat, then stir in the lemon juice. Season with salt and pepper to taste.
- Stir in the spinach. Simmer until the spinach has wilted, about two minutes.
- Serve with a piece of baguette and enjoy!
Note
- For a smoother texture, use an immersion blender and pulse a few times. Refrigerate any remaining stew for up to four days.
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