Spiced Lentil Stew
A warming legume stew built on lentils, aromatic spices, and swappable vegetables and proteins. Simmered until tender, yielding a thick, savory broth.
Ingredients
Method
Rinse lentils under cold water and drain. Dice onion and carrot. Mince garlic and ginger.
Heat olive oil in a large pot over medium heat. Add onion, carrot, and garlic; sauté until softened, about 5 minutes.
Stir in ginger, garam masala, turmeric, and paprika; cook for 1 minute until fragrant.
Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, until lentils are tender but not mushy.
Stir in chopped spinach or leafy green and cook for 2–3 minutes until wilted.
Season with salt, black pepper, and lemon juice to taste. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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