Name: Lentil Vegetable Stew
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 tbsp extra virgin olive oil; 2 small onions, diced; 2 stalks celery, diced; 2 medium carrots, diced; 2 cloves garlic, minced; 1 tsp salt, plus more to taste; 1 1/2 tsp italian seasoning; 2 bay leaves; 1 cup trimmed and chopped green beans (I used frozen); 4 cups vegetable broth + 1 cup water; 2 tbsp tomato paste; 1-15oz caned diced tomatoes (not drained); 1 medium potato, cubed; 1 cup lentils; 2 cups spinach; 1 tbsp balsamic vinegar

Description

A hearty lentil stew packed with vegetables. Freezer-friendly and perfect for lunch or dinner!

Ingredients

Scale

1 tbsp extra virgin olive oil
2 small onions, diced
2 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, minced
1 tsp salt, plus more to taste
1 1/2 tsp italian seasoning
2 bay leaves
1 cup trimmed and chopped green beans (I used frozen)
4 cups vegetable broth + 1 cup water
2 tbsp tomato paste
1-15oz caned diced tomatoes (not drained)
1 medium potato, cubed
1 cup lentils
2 cups spinach
1 tbsp balsamic vinegar

Cook Mode Prevent your screen from going dark

Instructions

Heat oil over medium heat in a large pot or dutch oven.
Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.