Protein-Rich Lentil & Veggie Stew
A hearty and nutritious stew packed with protein-rich lentils and fresh vegetables.
Ingredients
- 1 cup green lentils rinsed and drained
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium onion chopped
- 4 cups vegetable broth low-sodium
- 2 cups spinach fresh or frozen
Instructions
- In a large pot, heat a small amount of oil over medium heat and sauté the chopped onion until translucent.
- Add the diced carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally.
- Stir in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 25 minutes or until the lentils are tender.
- Add the spinach and cook for another 5 minutes until wilted, then season with salt and pepper to taste.
Notes
This stew can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months. Feel free to add other vegetables or spices to suit your taste.