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Vegetable and Lentil Stew with Crusty Bread
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup dried green lentils, rinsed
  • 2 medium potatoes, cubed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach
  • 1 loaf crusty bread, sliced for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the lentils, potatoes, diced tomatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
  • Remove the bay leaf. Stir in the spinach and cook for 2 minutes until it wilts.
  • Ladle the stew into bowls and serve with slices of crusty bread on the side.

Notes

If the stew thickens too much while sitting, add a splash of broth when reheating. The spinach can be swapped for kale if that is what you have on hand. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife