Lentil and Spinach Stew with Lemon and Oregano

Ingredients

• 1.25 cups brown lentils, rinsed
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1.5 tsp dried oregano
• 1 leaf bay leaf
• 4 cups baby spinach
• 1 large lemon, juiced
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup crumbled feta(optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat; sauté onion and carrots 6-7 minutes.

2. 2

   Add garlic and oregano; cook 1 minute until fragrant.

3. 3

   Stir in lentils, tomatoes, broth, and bay leaf; bring to a boil.

4. 4

   Reduce heat, cover, and simmer 30-35 minutes until lentils are tender.

5. 5

   Stir in spinach until wilted, about 2 minutes.

6. 6

   Remove bay leaf; season with lemon juice, salt, and pepper.

7. 7

   Serve warm, topped with feta if using, with crusty bread.