Little Sprout Green Lentil Stew

# What You'll Need:

→ Vegetables

01 - 1 large onion, finely chopped

02 - 2 cloves garlic, minced

03 - 3 medium carrots, peeled and diced

04 - 2 medium potatoes, peeled and diced

05 - 1 celery stalk, diced

06 - 1 cup baby spinach or little sprout greens, roughly chopped

→ Lentils & Broth

07 - 1 cup dried green lentils, rinsed

08 - 4 cups vegetable broth

09 - 1 cup water

→ Herbs & Seasoning

10 - 2 tablespoons olive oil

11 - 1 teaspoon dried thyme

12 - 1 teaspoon dried oregano

13 - 1 bay leaf

14 - ½ teaspoon ground cumin

15 - Salt and freshly ground black pepper to taste

16 - Juice of ½ lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced celery; sauté for 3 to 4 minutes until softened and fragrant.

02 - Stir in diced carrots and potatoes; cook for an additional 5 minutes, stirring occasionally to ensure even cooking.

03 - Add rinsed green lentils, vegetable broth, water, dried thyme, dried oregano, bay leaf, ground cumin, salt, and black pepper. Stir to combine and bring to a boil over medium-high heat.

04 - Reduce heat to low, cover with lid, and simmer for 30 to 35 minutes until lentils and vegetables are tender and fully cooked.

05 - Remove bay leaf from stew. Stir in chopped baby spinach or little sprout greens and cook for 2 to 3 minutes until wilted.

06 - Add fresh lemon juice if desired. Taste stew and adjust seasoning with additional salt and pepper as needed.

07 - Ladle hot stew into bowls and garnish with fresh herbs if available. Serve immediately.

# Expert Tips:

01 -

It's naturally filling without feeling heavy, so you won't crash an hour later like you do with other comfort foods.
The whole thing comes together in under an hour, which means weeknight dinner without the stress or takeout guilt.
Green lentils hold their shape beautifully, giving you actual texture instead of mushy disappointment.

02 -

Never skip rinsing the lentils first, because I didn't once and spent the entire meal crunching on grit, which completely changes your perspective on preparatory steps.
The potatoes will continue softening after you turn off the heat, so pull it off the stove when they're just barely done if you want them to keep their shape.
Green lentils cook faster than you'd expect, and checking them around the twenty-five minute mark is smarter than assuming you need the full thirty-five.

03 -