Vegetable Lentil Stew
Prep Time
30 minutes
Cooking Time
60 minutes
Yields
8
Ingredients
2 T olive oil
2 cups chopped onions
3 cloves garlic chopped (or more to taste)
6 oz tomato paste
2 t ground coriander
1 t caraway seeds
1/2 t cayenne pepper
2 1/2 cups vegetable broth
2 1/2 cups water
1 cup dried lentils
1 15 oz can garbanzo beans drained
6-7 carrots 1/4" slice
2-3 summer squash or zucchini - coarse chop
8-10 roma tomatoes seeded, coarse chopped (substitute canned)
1 cup frozen lima beans, peas or shelled eda mame
1/2 cup fresh parsley chopped
1 10 oz package baby spinach, ready to use
salt and pepper to taste
Fresh grated parmesan cheese
Directions
Heat oil in large Dutch oven over medium heat.
Add onions and garlic-saute until tender golden about 10 min.
Add tomato paste, coriander, caraway seeds, cayenne peper-stir 1 min.
Add vegitable broth, water and lentils. Bring to boil, reduce to simmer, cover, for 15 min.
Add garbanzo beans, carrots, squash, tomatoes, lima beans, parsley. Bring to boil, reduce to simmer, cover for 20 min. until tender.
Stir in spinach, cover and cook until wilted about 3 min.
Salt and pepper o taste.
Ladle into bowls top with cheese.