# What You'll Need:
→ Legumes
01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups fresh spinach or kale, chopped
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Optional Garnish
17 - Fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add cubed potatoes, rinsed lentils, diced tomatoes with their juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are completely tender.
05 - Remove and discard the bay leaf. Stir in chopped spinach or kale and cook for 2–3 minutes until wilted and fully integrated.
06 - Season the stew with salt and freshly ground black pepper to taste. Adjust the consistency by adding additional broth or water if a thinner texture is preferred.
07 - Ladle the hot stew into bowls and garnish generously with fresh chopped parsley and a squeeze of fresh lemon juice.
