One pot spinach, lentil, veggie stew

Why stews constitute a great lunch or dinner option? Because they basically require mixing everything in one pot and… done! Delicious healthy meal is ready! And it can either feed the whole family or suffice for few lunches. The recipe we present is loaded with all the nutritional goodness of lentils and various veggies: proteins, vitamins A, B complex and fiber.

Ingredients:

2 tablespoons of plant oil
1 chopped onion
2 minced garlic cloves
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 liter vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
1 cup fresh spinach
1 cup chopped broccoli
lime juice
3 tablespoons chopped fresh parsley

Instructions:

Heat the oil in a large pot over high heat until hot. Add chopped onion and minced garlic, and sizzle for 4 minutes, until golden.

Add the spices: cumin, salt, black pepper, cayenne pepper and sizzle for 2 more minutes.

Now mix in the broth, 2 cups water, lentils, carrots and broccoli. Once it will start simmering cover the pot (not completely though) and turn the heat to medium-low. Boil for 20-30 minutes, the lentils should get soft.

Turn off the heat and separate half of the soup and blend it using a high speed blender, until it’s smooth with some chunks. Then add it back to pot. Now add in your spinach and let it wilt.