NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils (198g)

1 medium carrot (61g)

2 stalks celery (80g)

1 small potato (150g)

1 medium tomato (123g)

1 cup raw spinach (30g)

1 small onion (70g)

2 cloves garlic (6g)

1/2 cup green peas (80g)

1/8 cup cooked chickpeas (approx. 25g)

1 cup vegetable broth (240g)

PREPARATION

• 1

  Rinse the lentils thoroughly and cook them according to package directions if not already cooked.

• 2

  Chop the carrot, celery, potato, tomato, spinach, and onion into bite-sized pieces. Mince the garlic.

• 3

  In a large pot, add the chopped onion and garlic. Sauté over medium heat using a little water or non-stick spray until fragrant and translucent.

• 4

  Add the carrot, celery, and potato to the pot. Sauté for 3-4 minutes to soften slightly.

• 5

  Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the cooked lentils, green peas, and tomato.

• 6

  Allow the stew to simmer for 15-20 minutes, or until the vegetables are tender.

• 7

  Stir in the chopped spinach and chickpeas, and let the stew simmer for an additional 5 minutes.

• 8

  Season with salt, pepper, and your preferred herbs (such as thyme or bay leaf) to taste.

• 9

  Serve hot and enjoy your hearty, nutrient-packed vegetable stew.