Whip up a batch of this nutritious, veggie-packed stew for a week’s worth of lunches that vegetarians and meat-eaters alike will enjoy.
- ¼ cup olive oil
- 1 large onion, finely chopped
- 2 large carrot, finely chopped
- 1 (28 oz) can diced tomatoes, drained
- 2 medium zucchini, diced
- 2 tsp dried oregano
- 1 lb brown lentils, picked over
- 4 cups low-sodium vegetable broth
- 4 cups water
- 1 (6 oz) bag baby spinach
- 1 (28 oz) can crushed tomatoes
- In a large pot, heat the oil on medium. Add the onion and carrots. Season with salt. Cook 6–8 min., until beginning to soften, stirring occasionally. Add the drained diced tomatoes, zucchini, and oregano. Cook 3 min., stirring often.
- To pot, add the lentils, broth, and water. Heat to a boil on high. Reduce heat to simmer and cook, partially covered, 25–30 min., until lentils are tender, stirring occasionally.
- Into lentil mixture, stir the baby spinach and crushed tomatoes. Cook, uncovered, 3–4 min., until spinach wilts and mixture is heated throughout. Season with salt and pepper to taste.
This stew can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 2 months.
This recipe is
- Dairy Free
- Nut Free
- Wheat Free
- guiding star
- January 2021
- Lactose Free
- Egg Free