why make this recipe
Tomato Spinach Lentil Stew is a delicious and nutritious meal that’s easy to prepare. It’s packed with protein, fiber, and vitamins, making it a great choice for a healthy diet. This stew is also budget-friendly, as lentils are an inexpensive ingredient that can stretch a meal while keeping it filling. Plus, it’s a one-pot dish, which means less cleanup!
how to make Tomato Spinach Lentil Stew
Ingredients:
- 1 cup lentils
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened.
- Stir in the lentils, diced tomatoes, vegetable broth, and cumin.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook for about 25-30 minutes, or until the lentils are tender.
- Add the fresh spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve warm.
how to serve Tomato Spinach Lentil Stew
Tomato Spinach Lentil Stew is best served warm. You can enjoy it as a main dish or pair it with some crusty bread or a side salad for a complete meal. It’s also great on its own for a light lunch or dinner.
how to store Tomato Spinach Lentil Stew
To store leftovers, let the stew cool completely. Place it in an airtight container and store it in the refrigerator for up to 4-5 days. You can also freeze the stew. Just transfer it to a freezer-safe container and store it for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
tips to make Tomato Spinach Lentil Stew
- Make sure to rinse the lentils before cooking to remove any dirt or debris.
- Feel free to add other vegetables you have on hand, such as carrots or bell peppers.
- If you like a little heat, add some red pepper flakes while cooking.
- For extra flavor, try adding herbs like thyme or parsley.
variation
You can turn this stew into a curry by adding coconut milk and curry powder. Or, if you prefer a creamier texture, blend part of the stew before adding the spinach.
FAQs
1. Can I use other types of lentils?
Yes, you can use other lentils like green or black lentils. Just remember that cooking times may vary.
2. Is this stew vegan?
Yes, Tomato Spinach Lentil Stew is completely vegan and made with plant-based ingredients.
3. Can I make this recipe in a slow cooker?
Yes, you can! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Tomato Spinach Lentil Stew
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until softened.
- Stir in the lentils, diced tomatoes, vegetable broth, and cumin.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook for about 25-30 minutes, or until the lentils are tender.
- Add the fresh spinach and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve warm.