Lentil Stew Bowl

Lentil Stew


  • 1 tbsp olive oil
  • 1 diced onion
  • 2 stalks diced celery
  • 2 peeled and diced medium carrots
  • 1 seeded and minced jalapeno pepper
  • 2 minced garlic cloves
  • 1 cup of lentils
  • 4 cups low sodium vegetable broth
  • 1 cup of water
  • 1 bay leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups of baby spinach


  1. Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.
  2. Add the garlic and sauté 1 additional minute.
  3. Stir in the lentils and add the vegetable broth and water.
  4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
  5. Remove the bay leaf and stir in the spinach until the spinach is wilted.


The Harvest of the Month recipe is brought to you by the Diabetes Food Hub.



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