A comforting one-pot meal featuring tender lentils, fresh vegetables, and aromatic spices in a rich, flavorful broth.
# What You Need:
→ 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 oz) diced tomatoes
11 - 2 cups fresh spinach or kale, chopped
→ 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 Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until vegetables soften and become translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Add cubed potatoes, rinsed lentils, diced tomatoes with their juice, cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil over medium-high heat, then reduce heat to low. Cover with a lid and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender and easily pierce with a fork.
05 - Remove bay leaf from stew. Stir in chopped spinach or kale and cook for 2–3 minutes until completely wilted.
06 - Season generously with salt and freshly ground black pepper. Adjust consistency by adding additional broth or water if desired for preferred thickness.
07 - Ladle stew into serving bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
