Hearty stew blending green lentils, carrots, potatoes, and aromatic herbs for a filling vegetarian option.
# Ingredient List:
→ 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)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté for 3–4 minutes until softened.
02 - Stir in carrots and potatoes; cook for another 5 minutes, stirring occasionally.
03 - Add rinsed green lentils, vegetable broth, water, thyme, oregano, bay leaf, cumin, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils and vegetables are tender.
05 - Remove bay leaf. Stir in baby spinach or little sprout greens, and cook for 2–3 minutes until wilted.
06 - Add lemon juice if desired. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot, garnished with fresh herbs if available.
