Ingredients

The following ingredients have 6 Servings
  • 1 large yellow onion, finely diced
  • 1 large carrot, finely diced
  • 3 sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 ½ cups uncooked small brown lentils *
  • 7 to 8 cups water (or broth) *
  • 1 cup vegetable broth *
  • 1 –  [ 14.5 oz. ] can petite diced tomatoes, pureed
  • 2 cups packed – fresh baby spinach
  • 1 bay leaf
  • 1 teaspoon cumin (see recipe notes*)
  • ½ teaspoon ground coriander (see recipe notes *)
  • ½ teaspoon turmeric (see recipe notes*)
  • 2 ½ to 3 teaspoons sea salt (+/-) *
  • 1/4 teaspoon black pepper (+/- to taste)
  • Fresh cilantro – chopped – topping for individual servings

Instruction

  • In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
  • Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
  • Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl.  Smash them with a fork or potato masher, then return to the pot.  This will give the stew more varied texture.
  • Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
  • Discard the bay leaf.
  • Top individual servings with freshly chopped cilantro.