Savory Lentil and Spinach Stew

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Basil
  • 2 Carrots
  • 3 cloves Garlic
  • 1 cup Lentils
  • 6 cup Loose spinach, leaves
  • 1 Onion, medium
  • 2 Portobellos, medium thick

• Canned Goods

  • 1 6 oz. can Tomato paste, no salt added

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Liquids

  • 6 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 1 c lentils, rinsed
• 4 c water
• 2 Tbs olive oil
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 medium onion (any type), chopped
• 2-3 medium portobellos, sliced thick
• 1 6 oz. can no salt added tomato paste
• 2 c water
• 1 Tbs white wine vinegar
• 1/4 tsp basil
• 6 c loose spinach leaves
• salt and pepper to taste

Directions

• Bring the water and lentils to a boil in a large, lidded cooking pot. Boil for about 10 minutes while you prepare the veggies.
• Combine the olive oil and garlic in a saute pan over medium-low heat. Add the veggies and saute gently for 5-8 minutes, or until the onions are cooked through.
• Turn the lentils down to medium-low heat and stir in the tomato paste, water, vinegar and basil. Stir in the veggies. Simmer for 15-20 minutes (go longer if you like your lentils very soft), stirring occasionally.
• Stir in the spinach until well wilted. Add salt and pepper to taste. Lid the pot, turn the heat to low and let the flavors mingle for 5-10 minutes, stirring occasionally.