Lentil Stew

After a cold windy day, the most satisfying meal is a hearty stew. Filled with protein and savory flavors, the lentils provide texture. With vegetable broth and water, the consistency can be made into a thinner soup or thicker stew.

Lentil Stew


> 1 cup lentils, rinsed
> 2 garlic cloves, 1 whole, 1 chopped
> 1 tablespoon olive oil
> 1 cup chopped onion
> 1/2 teaspoon ground cumin
> 1 cup vegetable broth
> 1 cup frozen spinach, dethawed
> salt and pepper


Boil a medium saucepan of water. Add the lentils and whole garlic clove. Season with salt and pepper. Simmer, reduce heat to medium and cook until the lentils are tender, 15-20 minutes. Drain the lentils and set aside.

Heat oil in another large saucepan over medium-high heat. Add the onion and cook, stirring often, under tender and lightly brown, 4-5 minutes. Add chopped garlic and cumin, stirring until aromatic, about 1 minutes.

Stir in 1 cup broth and spinach and bring to a boil. Stir in reserved lentils and season to taste with salt and pepper. Add more broth and water to thin stew, if desired.

Makes 6 servings.

Adapted from a Bon Appetit recipe.


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