- 1 tablespoon olive oil
- 1 onion diced small
- 3 garlic cloves minced
- 1 carrot peeled and diced small
- 1 celery stalk diced small
- 2 sweet potatoes small, peeled and cut into 1/2 inch cubes
- 2 teaspoons dried thyme
- 1/2 teaspoon ground dried rosemary
- 1 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups brown lentils
- 6 cups vegetable broth
- 2 cups water
- 30 ounces diced tomatoes canned
- 2 cups spinach fresh, roughly chopped
Large Pot
Saucepan
Peeler
Wooden Spoon
Cutting Board
Chef's Knife
In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, garlic, carrot, and celery. Cook for about 5 minutes, or just until the onion starts to turn translucent. Add the sweet potatoes, thyme, rosemary, curry, salt, pepper, and red pepper. Cook for another 5 minutes.Add all the remaining ingredients except for the spinach. Stir and bring to a boil. Once boiling, reduce to a simmer and cook for 30 minutes or until both the potatoes and lentils are tender. Stir in the spinach just until wilted. Serve hot.
- Tip 1: Store leftover stew in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.
- Tip 2: This stew freezes well! Portion it into freezer-safe containers and it can last for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Tip 3: Serve with crusty bread or a light salad to create a well-rounded meal. It also pairs wonderfully with cooked quinoa for an extra protein boost.
- Tip 4: Feel free to add other vegetables like zucchini or kale based on what you have at home. It’s a wonderfully flexible recipe!
- Tip 5: This stew is perfect for meal prepping. Make a large batch and portion it out for easy lunches or dinners throughout the week.
