Mediterranean Lentil and Vegetable Stew

Ingredients

• 1 cup brown lentils
• 2 medium carrot
• 1 large zucchini
• 2 cups spinach
• 3 cloves garlic
• 1 large onion
• 1 can tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika

Instructions

1. 1Rinse the lentils thoroughly under cold water and set aside.
2. 2Peel and dice the carrots, zucchini, and onion. Mince the garlic.
3. 3Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. 4Add the carrots and zucchini to the pot, sautéing for an additional 5-7 minutes until slightly softened.
5. 5Stir in the cumin, coriander, and paprika, cooking for 1 minute until fragrant.
6. 6Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
7. 7Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
8. 8Stir in the spinach and cook until just wilted, about 2 minutes.
9. 9Taste and adjust seasoning with salt and pepper, as needed.
10. 10Serve warm, drizzled with a touch more olive oil if desired.