Tender green lentils cooked with carrots, potatoes, and herbs for a comforting vegetarian main dish.
# What You Need:
→ Vegetables
01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 3 medium carrots, peeled and diced
04 - 2 medium potatoes, peeled and diced
05 - 1 celery stalk, diced
06 - 1 cup baby spinach or little sprout greens, roughly chopped (optional)
→ Lentils & Broth
07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water
→ Herbs & Seasoning
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - ½ teaspoon ground cumin (optional)
15 - Salt and freshly ground black pepper, to taste
16 - Juice of ½ lemon (optional)
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced celery; sauté for 3 to 4 minutes until softened and fragrant.
02 - Stir in diced carrots and potatoes; cook for another 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Add rinsed green lentils, vegetable broth, water, dried thyme, dried oregano, bay leaf, ground cumin if using, salt, and pepper. Bring mixture to a boil over medium-high heat.
04 - Reduce heat to low, cover pot, and simmer for 30 to 35 minutes until lentils and vegetables are completely tender.
05 - Remove bay leaf. Stir in baby spinach or little sprout greens and cook for 2 to 3 minutes until wilted.
06 - Add lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle stew into bowls and serve hot, garnishing with fresh herbs if available.
