Ingredients
- 2 Tbsp olive oil (Extra virgin preferred)
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 cup red or brown lentils, rinsed and drained
- 6 cupes low-sodium vegetable broth
- 2 cups water
- 1/4 cup fresh lemon juice, to taste
- 1 tsp lemon zest
- 4-6 cups fresh baby spinach, lightly packed
- Salt and pepper, to taste
- Optional garnish: fresh cilantro or parsley
Ingredients
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Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the onion is translucent.
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Add Flavor Base: Stir in the grated ginger and minced garlic. Cook for about 1 minute until fragrant.
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Bloom Spices: Add the ground turmeric and cumin. Stir constantly and cook for about 30 seconds.
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Simmer Lentils: Add the rinsed lentils, low-sodium vegetable broth, and water. Bring to a boil, then reduce the heat to low, cover partially, and simmer for 25-35 minutes, or until the lentils are tender.
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Finish the Stew: Remove the pot from the heat. Stir in the lemon juice, lemon zest, and baby spinach. Stir until the spinach is completely wilted.
Season and Serve: Taste the stew and season with a small amount of salt and pepper. Ladle into bowls and garnish as desired.