NUTRITION

SERVINGS

INGREDIENTS

120g Red Lentils

1/2 cup Canned Diced Tomatoes (approx. 90g)

1/4 medium Onion (approx. 40g)

2 cloves Garlic (approx. 6g)

1 small Carrot (approx. 50g)

1 stalk Celery (approx. 40g)

1 cup Low-Sodium Vegetable Broth (240ml)

1 cup Spinach (30g)

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Finely dice the onion, mince the garlic, and chop the carrot and celery into small pieces.

• 3

  In a medium pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the chopped carrot and celery to the pot and cook for a few minutes until they begin to soften.

• 5

  Stir in the ground cumin, ground coriander, and smoked paprika, and toast the spices lightly to enhance their flavors.

• 6

  Add the rinsed red lentils, canned diced tomatoes (with their juices), and vegetable broth. Stir well to combine.

• 7

  Bring the mixture to a gentle simmer, then reduce the heat. Cover and let it cook for 20-25 minutes, until the lentils are tender and the stew has thickened.

• 8

  In the last few minutes of cooking, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.

• 9

  Serve hot, and enjoy the hearty, spiced flavors of the stew.