Vegan Red Lentil Stew with Spinach and Potatoes

Ingredients

 1.5 cup red lentils ( rinsed well)

 1 yellow onion - diced
 6 cloves garlic - minced
 2 carrots - sliced into rounds
 14 oz canned fire roasted tomatoes - diced
 2 red bell peppers - roasted & chopped
 2 leaves bay
 1 tbsp smoked paprika
 3 cups baby spinach ( kale, chard, dandelion greens)
 6 cups water ( or vegetable stock) + more as needed
 8 sprigs thyme
 2 cups golden potatoes - diced into 1/2 inch cubes
 1 pinch sea salt + more to taste

US Customary - Metric
Instructions

1. If roasting your own peppers prepare them first by heating up a cast iron
plate over medium high heat. Roast the bell peppers until charred all over
and the skins turn black. Transfer to a bowl, cover and allow to cool off.
Once cool enough to handle simple peel and discard the charred skins, sees
and chore. Chop the peppers into 1/2 inch chunks and set aside until needed.

2 red bell peppers

2. Heat up a heavy bottom pot over medium low flame. Add a drizzle of olive
oil (or a splash of water for WFPB Plantricious diets) together with the diced
onion and a pinch of sea salt. Add the carrot and sautee together for about 5
minutes until the onion is translucent.

1 yellow onion, 1 pinch sea salt, 2 carrots

3. Add the bay leaf, thyme and garlic and give everything a good stir.

2 leaves bay, 8 sprigs thyme, 6 cloves garlic

4. Mix in the lentils, chopped roasted peppers, smoked paprika and canned
tomatoes. Pour in the water.

1.5 cup red lentils, 14 oz canned fire roasted tomatoes, 2 red bell peppers, 1
tbsp smoked paprika, 6 cups water ( or vegetable stock)

5. Bring the stew to a simmer and season to taste with sea salt.

1 pinch sea salt

6. Add the diced potatoes and cook everything together for about 15 minutes
until both the potatoes and the lentils are cooked through.

2 cups golden potatoes

7. Discard the bay leaves and thyme stalks and add the spinach. Cover with the
lid and allow it to wilt in the heat from the steam.

3 cups baby spinach

8. Serve hot with fresh herbs, chili flakes and a piece of crusty homemade
bread.