Tender lentils with vegetables, herbs, and spices in a nourishing plant-based comfort bowl ready in 1 hour.
# Ingredient List:
→ Legumes
01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes with juice
11 - 2 cups chopped fresh spinach or kale
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Optional Garnish
17 - Fresh parsley, chopped
18 - Lemon wedges
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed potato, rinsed lentils, diced tomatoes with juice, ground cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender and easily pierced with a fork.
05 - Remove and discard bay leaf. Stir in spinach or kale and cook uncovered for 2–3 minutes until completely wilted.
06 - Season with salt and freshly ground black pepper. Adjust consistency with additional broth or water if a thinner stew is preferred.
07 - Ladle into bowls and serve hot. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice.
