Hearty Lentil and Vegetable Stew

A protein-rich, flavorful vegan stew that's both nutritious and satisfying

  • 2 cups green lentils, rinsed
  • 1 onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/2 tbsp thyme
  • Salt and pepper to taste
  • 2 cups fresh spinach (added at end)

  1. Add lentils, onion, carrots, celery, garlic, and potatoes to slow cooker

  2. Pour in diced tomatoes and vegetable broth

  3. Add bay leaves, cumin, paprika, thyme, salt, and pepper

  4. Cook on low for 6-8 hours or high for 4 hours

  5. Stir in fresh spinach 10 minutes before serving

  6. Remove bay leaves before serving

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