Ingredients

• 2 cups dried red lentils (rinsed and sorted)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, no salt added
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 more minute until fragrant.
4. Pour in the rinsed red lentils, diced tomatoes (with juices), and vegetable broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
6. Remove from heat and stir in the fresh spinach until wilted. Season with salt and pepper to taste.