Quick Spiced Lentil and Vegetable Stew

I absolutely love having a hearty and flavorful stew on hand for busy weeknights, and this spiced lentil and vegetable version is one of my go-to recipes. It comes together surprisingly fast, making it perfect for when I'm short on time but still craving something comforting and delicious. Even if you're new to cooking, you'll find this recipe incredibly straightforward and rewarding. The blend of spices creates a wonderful depth of flavor that makes it taste like it simmered for hours.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chopped kale or spinach
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
2. Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
3. Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the chopped kale or spinach and cook until wilted, about 2-3 minutes.
5. Season the stew with salt and freshly ground black pepper to taste.
6. Ladle the stew into bowls and garnish with fresh cilantro or parsley, if desired.