Description
A hearty and flavorful red lentil stew made with carrots, celery, spinach, and warm spices. Perfect for cozy winter nights.
Ingredients
½ cups celery, diced
2 tablespoon olive oil
1 cup carrot, diced
3 teaspoon minced garlic
1 cup yellow onion, diced
1 tablespoon balsamic vinegar
1 tablespoon smoked paprika
1 tablespoon paprika
¼ teaspoon turmeric
¼ teaspoon cumin
1 cup red lentils, rinsed
4 cups vegetable stock
2 tablespoon lemon juice
3 cups baby spinach
1 can (15 oz) fire roasted tomatoes
Parsley for serving
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Cook onions until golden, about 8-10 minutes. Add carrots and celery, cook for 2 minutes.
2. Add 1 tablespoon olive oil and stir in spices. Once sizzling, add garlic, season with salt and pepper. Cook until fragrant, about 1-2 minutes.
3. Pour in vegetable broth, scraping up any brown bits. Add red lentils. Cover and bring to a boil, then simmer until lentils are soft, about 15 minutes.
4. Stir in diced tomatoes, bring to a boil. Add spinach to wilt. Remove from heat, stir in balsamic vinegar and lemon juice. Season with salt to taste.
Notes
Serve warm with crusty bread or a side of rice for a complete meal.