Lentil Stew with Potatoes and Carrots

ingredients
all
1 tbsp olive oil
2 cloves garlic
chopped
yellow onion
one small
4 cups canned vegetable broth
low-sodium
1 1/3 cups lentils
rinse and picked over
10 oz red-skinned potatoes
cut into 1/2-inch pieces
3 whole carrots
diced
8 oz fresh spinach leaves
1 tsp cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp lemon zest
lemon juice
half a lemon's worth
salt
to taste
freshly ground pepper
to taste
1/4 cup fresh mint
chopped
1/4 cup parsley
chopped
cookware
  • soup pot
This is one of those “plant strong” stews that is totally tasty and satisfying.
1
Warm the olive oil and sauté the garlic and onion in a soup pot for a few minutes.
2
Add the vegetable broth and lentils. Bring to a boil then simmer covered, about 10 minutes.
3
Add the potatoes and carrots. Simmer another fifteen minutes.
4
Add the spinach, cumin, coriander, cayenne, lemon zest, and lemon juice. Simmer until the spinach is wilted and the lentils are tender.
5
Season to taste with salt and pepper. Stir in fresh mint and parsley and serve.