Description
Hearty red lentil stew made with vegetables, spices, and greens. Simple, nourishing, and perfect for meal prep.
Ingredients
Scale
- ½ cup celery, diced
- 2 tablespoons olive oil
- 1 cup carrot, diced
- 3 teaspoons minced garlic
- 1 cup yellow onion, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- 1 cup red lentils, rinsed
- 4 cups vegetable stock
- 2 tablespoons lemon juice
- 3 cups baby spinach
- 1 can (15 ounces) fire roasted tomatoes
- Salt and black pepper, to taste
- Fresh parsley, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat and cook onions until golden.
- Add carrots and celery and cook for 2 minutes.
- Stir in spices and garlic and cook until fragrant.
- Pour in vegetable stock and add red lentils.
- Bring to a boil, then reduce heat and simmer until lentils are soft.
- Stir in tomatoes and bring back to a gentle boil.
- Add spinach and cook until wilted.
- Remove from heat and stir in balsamic vinegar and lemon juice.
- Season with salt and serve warm.
Notes
- This recipe makes 6 large servings or 8 regular servings.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat gently with added broth if needed.
- Freeze for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 142
- Sugar: 4g
- Sodium: 501mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg