Vegan Warming Lentil Stew

• Produce

  • 3 cups Baby spinach, packed
  • 1 Bay leaf, dried
  • 1 Carrot, finely chopped (about 1 cup
  • 1 stalk Celery
  • 2 cloves Garlic
  • 1 cup Italian or curly parsley
  • 1 Onion, finely chopped (about 1 cup
  • 2 Potatoes, chopped (about 2 cups, small medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Vegetable stock, no salt added

• Condiments

  • 1 tbsp Lemon juice, Fresh Squeezed
  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1 tsp Paprika
  • 1 Pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 Olive oil

• Other

  • 1 cup Dried brown lentils, rinsed and picked through

Found on nourishedtheblog.com

Description

Ingredients

• 2 tablespoons oil
• 1 onion, finely chopped (about 1 cup)
• 1 stalk celery, finely chopped (about 1/2 cup)
• 1 carrot, finely chopped (about 1 cup)
• 1 small - medium potato, chopped (about 1 cup)*
• 1 small-medium sweet potato, chopped (about 1 cup)
• 2 cloves garlic, minced or finely grated (about 1 teaspoon)
• 1 teaspoon salt, divided
• Fresh ground pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground mustard (or use 1/2 teaspoon Dijon mustard; optional)
• 1 cup dried brown lentils, rinsed and picked through
• 4-6 cups vegetable stock (no salt added)
• 1 dried bay leaf
• 1 tablespoon apple cider vinegar (or use fresh squeezed lemon juice)
• 3 cups (packed) spinach, kale or collard greens
• 1 cup Italian or curly parsley (chopped), plus more for serving
• Olive oil (flavoured or plain), extra lemon juice for serving

Directions

• In a large pot or soup pot with a tight fitting lid, heat 2 tablespoons of oil over medium heat. Add onion, celery, carrot and potatoes to the pot. Let cook, stirring occasionally for 5 minutes until onions just start to often without browning.
• Add the garlic, salt, fresh ground pepper, paprika, mustard (if using) and thyme. Cook for another 3 minutes or so or until very fragrant. Stir in the lentils.
• Add 4 cups of the vegetable stock and bay leaf. Bring soup to a gentle boil then reduce heat to low and cover. Let lentils simmer for 30 minutes or until lentils are tender.The stew will be very thick in consistency -
• thin with remaining stock and/or water until desired consistency is reached. (This stew is meant to be a thick, rich and hearty stew, though.)
• Stir in apple cider vinegar and remove from heat.
• Fold in spinach (or other leafy green) and parsley - the residual heat from the stew should wilt the spinach and parsley. Season with additional salt or pepper.
• Serve stew with a drizzle of olive oil, extra lemon juice and extra parsley on top. This stew freezes really well.