Saturday, December 26, 2015

Hearty Lentil Stew

The great thing about this stew is its simplicity and versatility. You can put just about any vegetable you have on hand into this and not go wrong. No lentils? No problem. The potatoes will give it enough heft. It's simple enough to throw together quickly on a weeknight after work, as well.

2 tbsp. olive oil
1 sweet yellow onion, diced
3 carrots, peeled and sliced
1 large celery stalk, diced
3 yellow potatoes, diced
1 cup of red or brown lentils
3 garlic cloves, minced
2 tsp rosemary, minced
1 tsp oregano
2 tsp thyme
1 cup crushed tomatoes
5 cups veggie or no-beef broth (I use Better Than Bouillon brand)
2 handfuls of baby spinach

In a large soup pot or dutch oven, heat the oil over medium heat and add the onions, carrot, celery and garlic. Saute them until they are soft, about 3 minutes. Season with 1/2 tsp of salt and a little pepper.

Add the oregano, thyme and rosemary. Stir again and add the potatoes and the lentils. Give it another stir and then add the tomatoes and broth. Season with a little more salt and pepper

Bring the broth to a boil, turn the heat down to a simmer and put the lid on. Cook it for 20 minutes or so, until the lentils are tender.

Remove the lid and taste it for seasoning. Add salt and pepper, if needed. Add the spinach and stir it into the soup. Once it's wilted, ladle up a few bowls and enjoy.