Lentil and Spinach Stew with Lemon and Herbs

Ingredients

• 1 cup brown lentils
• 1 yellow onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 3 cups baby spinach
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 slices crusty bread(optional)

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Sauté onion and carrots 6 minutes until softened.

2. 2

   Add garlic and oregano; cook 1 minute.

3. 3

   Stir in lentils, tomatoes, broth, and bay leaf. Bring to a boil, then simmer uncovered 30-35 minutes until lentils are tender.

4. 4

   Remove bay leaf. Stir in spinach until wilted, about 2 minutes.

5. 5

   Finish with lemon juice, salt, and pepper. Serve with crusty bread if desired.