Spiced Lentil & Vegetable Stew

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Celery(2)
• Courgette(1)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Paprika(1 tsp)
• Turmeric(½ tsp)
• Cinnamon(¼ tsp)
• Green Lentils(250 g)
• Canned tomatoes(400 g)
• Vegetable Broth(900 ml)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, and chop the {Carrot}, {Celery}, and {Zucchini} into small bite-size pieces. Rinse the {Lentils}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt}, and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Ground Coriander}, {Paprika}, {Turmeric}, and {Cinnamon} for the last minute.

   ~8 min

3. 3

   Add the {Lentils}, {Canned tomatoes}, {Vegetable Stock}, {Bay leaf}, remaining {Salt}, and {Black pepper}. Bring to a boil, then reduce to a gentle simmer.

   ~2 min

4. 4

   Stir in the {Zucchini} and simmer until the {Lentils} are tender and the stew has thickened, stirring once or twice.

   ~18 min

5. 5

   Remove the {Bay leaf}. Stir in the {Spinach} until wilted, then squeeze in half the {Lemon}. Taste and adjust with more lemon if needed.

   ~2 min

6. 6

   Ladle into bowls and finish with chopped {Fresh parsley} if using.

   ~0 min