Ingredients and Weight:
- 1 cup brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 carrots, peeled and chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup chopped fresh spinach
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot over medium heat, heat the olive oil.
- Add the onion, carrots, and celery and cook until softened about 5 minutes.
- Stir in the garlic, cumin, thyme, and bay leaf and cook for 1 minute more.
- Add the lentils, vegetable broth, and tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes or until the lentils are tender.
- Stir in the spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 320
- Fat: 10g
- Carbohydrates: 50g
- Protein: 20g
- Fiber: 15g
Dish Characteristics:
- Hearty and flavorful
- Rich in protein, fiber, and vitamins
- Versatile and can be served with various sides, such as bread, rice, or quinoa
User Comments:
"This stew is incredibly delicious and satisfying. The lentils are cooked to perfection, and the vegetables add a nice crunch."
"I love the spicy kick from the cumin and thyme. It's a perfect meal for a cold, winter night."
"This stew is so easy to make, and it's a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- Rinse the lentils thoroughly before cooking to remove any impurities.
- Use a high-quality vegetable broth for a richer flavor.
- If you don't have fresh spinach, you can substitute frozen spinach.
- If the stew is too thick, add more vegetable broth or water until desired consistency is reached.
- Leftover stew can be stored in the refrigerator for up to 3 days.
