# What You’ll Need:
→ Legumes
01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups chopped spinach or kale
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Optional Garnish
17 - Fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrot, diced celery, and diced red bell pepper. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed potatoes, rinsed lentils, canned diced tomatoes with juice, ground cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 to 35 minutes, stirring occasionally, until lentils and potatoes are tender.
05 - Remove bay leaf from stew. Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Season stew with salt and freshly ground black pepper to taste. Adjust consistency with additional broth or water if needed.
07 - Ladle stew into bowls and serve hot, garnished with fresh chopped parsley and lemon wedges.
