YOUR SOLIN GENERATED RECIPE
Smoky Lentil and Vegetable Stew with Herbs
Savor a comforting bowl of smoky lentil and vegetable stew, where hearty red lentils and tender chickpeas mingle with a vibrant medley of diced tomatoes, carrots, celery, red bell pepper, and spinach. Infused with garlic, olive oil, and aromatic smoked paprika and thyme, this stew is a delightful celebration of rustic flavors and wholesome goodness.
INGREDIENTS
1 cup cooked Red Lentils
3/4 cup cooked Chickpeas
1/2 cup canned Diced Tomatoes
1 medium Carrot, diced
1 stalk Celery, diced
1/2 medium Red Bell Pepper, diced
1/2 medium Onion, diced
1 cup Fresh Spinach
1 tsp Olive Oil
1/2 cup Low Sodium Vegetable Broth
1 clove Garlic, minced
PREPARATION
Rinse the red lentils under cold water until the water runs clear.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until translucent and fragrant.
Stir in the diced carrot, celery, and red bell pepper. Cook for about 3-4 minutes until they begin to soften.
Add the red lentils, chickpeas, and diced tomatoes to the pot. Pour in the vegetable broth.
Season the stew with smoked paprika, thyme, and a pinch of salt and pepper. Add a bay leaf if desired for extra aroma.
Bring the mixture to a gentle simmer, then cover the pot and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and flavors meld.
During the last 5 minutes of cooking, stir in the fresh spinach and allow it to wilt into the stew.
Taste and adjust seasonings if needed, remove the bay leaf, and serve warm.