Lentil and Spinach Stew

Instructions

1. Step 1

   On a cutting board, use a chef's knife to prepare the onion, carrots, garlic, and spinach as noted in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the lentils in a fine-mesh strainer, rinse under cool running water, and drain well.

   Ingredients used: 250.0 gr Lentil

   Cookware: fine mesh strainer

3. Step 3

   Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is soft.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

4. Step 4

   Add the garlic, cumin, and paprika. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic, 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the crushed tomatoes, vegetable stock, bay leaf, and rinsed lentils.

   Ingredients used: 1.0 piece Bay Leaf, 400.0 gr Tomato, 1000.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Bring the stew to a boil over high heat. Reduce to low heat, partially cover, and simmer until the lentils and carrots are tender.

   Timer: 28 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the bay leaf. Stir in the spinach and simmer over low heat until wilted and tender.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the lemon juice, salt, and black pepper, then serve.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Lemon Juice, 6.0 gr Salt

   Cookware: large pot, wooden spoon