Hearty Lentil And Spinach Stew Recipe

About this recipe

This diabetic-friendly dinner features a hearty lentil and spinach stew, packed with vegetables and warm spices. A satisfying and nutritious option for solution seekers looking for a wholesome meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• - Oxo Chicken Stock Cubes
• - Trs Brown Lentils
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Liquid Smoke Duo
• - Organic Dried Rosemary Hatton Hill Organic
• - Mccormick Cumin Powder
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 200G Natoora Organic British Green Kale

Instructions

1. 1. Heat 2 tablespoons of olive oil in a heavy soup pot over medium heat.
2. 2. Add liquid smoke, 2 diced onions, 1 diced green pepper, and 1 diced carrot to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
3. 3. Stir in 4 minced garlic cloves, 1/4 teaspoon of rosemary, 1/2 teaspoon of ground cumin, and 1 bay leaf. Cook for an additional 2 minutes to release the aromas of the spices.
4. 4. Add 8 cups of chicken stock, 1/2 pound of dried lentils, and 1 pound of diced tomatoes to the pot. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to low, partially cover the pot, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the lentils are tender.
6. 6. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. 7. Stir in 12 ounces of shredded kale and cook for an additional 5 minutes until the kale is wilted.
8. 8. Remove the bay leaf and serve the stew hot.