Lentil Stew
Nutrition per Serving
165
Calories
10g
Protein
27g
Carbs
3g
Fat
Lentil Stew, Feb 2014
Ingredients
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
3 small or 2 medium carrots, peeled and diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 cup dried lentils
4 cups low sodium vegetable broth
1 cup water
1 bay leaf
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
4 cups fresh baby spinach
Instructions
Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.
Add the garlic and sauté 1 additional minute.
Stir in the lentils and add the vegetable broth and water.
Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
Remove the bay leaf and stir in the spinach until the spinach is wilted.
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