This is a hearty yet healthy stew.
To make this #dinnerdoneby9am I fully prepare the stew in the morning removing from heat before stirring in the spinach. Then I refrigerate all day, and reheat just prior to serving.
-2 Tbsp olive oil
-1 large onion, diced
-1 large carrot, diced
-2 sweet potatoes, peeled and chopped into bite sized pieces
-2 cups brown lentils
-8 cups chicken or vegetable broth
-1 (15 oz) can diced tomatoes, with their juices
-1 bay leaf
-1/2 tsp cumin
-1 tsp ground coriander
-1 Tbsp turmeric
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-2 cups fresh baby spinach
-cilantro for topping
Heat oil in a large pot over medium heat. Add the onion and sauté 5 minutes. Add the remaining ingredients, except the spinach and cilantro. Bring to boil, reduce heat and simmer, stirring to incorporate all the ingredients. Simmer uncovered until potatoes are tender, approximately 15 minutes. Add spinach and cook until it begins to wilt. Remove from heat and serve, topping with cilantro.
