NUTRITION

SERVINGS

INGREDIENTS

1/2 cup red lentils (dry)

1/3 cup canned chickpeas (drained)

1 medium carrot, diced

1 stalk celery, chopped

1/4 medium yellow onion, diced

2 cloves garlic, minced

1/2 cup crushed tomatoes

1 cup fresh spinach

1/2 teaspoon olive oil

1.5 cups vegetable broth

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1 bay leaf

PREPARATION

• 1

  Rinse the red lentils thoroughly under running water and set aside.

• 2

  In a medium pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.

• 3

  Add the diced carrot and chopped celery to the pot, stirring for another 3-4 minutes.

• 4

  Stir in the red lentils, crushed tomatoes, dried thyme, dried rosemary, and bay leaf.

• 5

  Pour in the vegetable broth and bring the mixture to a simmer.

• 6

  Once simmering, lower the heat and allow the stew to cook for about 20 minutes, or until the lentils are soft and the vegetables tender.

• 7

  Add the drained chickpeas and fresh spinach, stirring until the spinach wilts, about 2 more minutes.

• 8

  Taste and adjust seasonings if needed. Remove the bay leaf before serving.

• 9

  Serve hot, savoring the herb-infused warmth and hearty texture of the stew.