Mediterranean Lentil Stew

Lentils are among the first crops humans ever farmed, found in settlements more than ten thousand years old. This stew is the kind of thrifty, sustaining pot that has fed Mediterranean tables for just as long.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 cups brown or green lentils, rinsed
• 1 can (28 oz) crushed tomatoes
• 6 cups vegetable broth
• 2 cups chopped spinach or chard
• Juice of 1 lemon
• Salt and pepper

Method

1. Warm the olive oil in a large pot and soften the onion and carrots for 6 minutes.
2. Stir in the garlic, cumin and paprika and cook 1 minute until fragrant.
3. Add the lentils, tomatoes and broth, bring to a boil, then simmer 35 minutes until the lentils are tender.
4. Stir in the greens until wilted, brighten with lemon juice, and season to taste.

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