Lentil Spinach Stew

Ingredients

• 3/4 cup dry brown lentils
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 2 cups baby spinach
• 1 tsp smoked paprika
• Salt and black pepper

Instructions

1. Rinse the lentils under cold water, picking out any debris or stones, and set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until the onion turns translucent and the vegetables begin to soften.
3. Add the minced garlic and smoked paprika, stirring constantly for about 30 seconds until the spices become fragrant.
4. Pour in the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and starting to break down slightly.
5. Stir in the baby spinach in handfuls, letting each addition wilt before adding more. This takes about 1 to 2 minutes.
6. Season generously with salt and black pepper. Ladle into bowls and serve with crusty bread.

Tips

• Brown or green lentils hold their shape best in stews; avoid red lentils here as they turn mushy.
• Add a splash of red wine vinegar or lemon juice just before serving to brighten the flavors.
• This stew freezes beautifully for up to 3 months — make a double batch for easy future meals.
• For a heartier version, stir in diced potatoes along with the lentils.