Hearty stew featuring green lentils, carrots, potatoes, and aromatic herbs for a comforting vegetarian dish.
# What You’ll Use:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 3 medium carrots, peeled and diced
04 - 2 medium potatoes, peeled and diced
05 - 1 celery stalk, diced
06 - 1 cup baby spinach or little sprout greens, roughly chopped
→ Lentils & Broth
07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water
→ Herbs & Seasoning
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - ½ teaspoon ground cumin
15 - Salt and freshly ground black pepper to taste
16 - Juice of ½ lemon
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced celery; sauté for 3 to 4 minutes until softened and fragrant.
02 - Stir in diced carrots and potatoes; cook for an additional 5 minutes, stirring occasionally to ensure even cooking.
03 - Add rinsed green lentils, vegetable broth, water, dried thyme, dried oregano, bay leaf, ground cumin, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
04 - Reduce heat to low, cover with a lid, and simmer for 30 to 35 minutes, or until lentils and vegetables reach a tender consistency.
05 - Remove the bay leaf from the pot. Stir in baby spinach or little sprout greens and cook for 2 to 3 minutes until wilted and incorporated.
06 - Add fresh lemon juice if desired. Taste the stew and adjust seasoning with additional salt and pepper as needed.
07 - Transfer stew to serving bowls and serve hot. Garnish with fresh herbs if available.
