NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked lentils (approx. 300g)

1/3 cup cooked chickpeas (approx. 55g)

1 medium carrot

1 celery stalk

1/2 medium onion

1/2 cup diced tomatoes

1 cup fresh spinach

2 cloves garlic

1 tsp olive oil

1 cup vegetable broth

Herbs and spices to taste (salt, pepper, thyme, bay leaf)

PREPARATION

• 1

  Rinse the lentils and chickpeas if necessary. Prepare all vegetables by dicing the carrot, celery, and onion, and mincing the garlic.

• 2

  In a medium pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until they begin to soften, about 5 minutes.

• 3

  Stir in the minced garlic, cooking for an additional minute until fragrant.

• 4

  Add the cooked lentils and chickpeas to the pot, then pour in the vegetable broth and diced tomatoes.

• 5

  Toss in the fresh spinach, thyme, and bay leaf. Season with salt and pepper as desired.

• 6

  Bring the mixture to a light simmer, reduce the heat, and allow it to cook for 10-15 minutes so the flavors meld together.

• 7

  Taste and adjust seasoning if necessary before removing the bay leaf.

• 8

  Serve warm and enjoy this hearty, nourishing stew.