• carrots • celery • vegetable broth • red or brown lentils • sweet potato • spinach
1
In a large pot or dutch oven, saute the sweet onion and garlic. Then, add carrot and celery.
2
Add the spices and saute until fragrant. Then, add the remaining ingredients and simmer until the lentils and sweet potato become tender. Stir in the spinach and fresh parsley and cook.
3
Remove the bay leaf. Serve the stew warm with extra fresh parsley, crushed red pepper flakes, a lemon wedge, and feta cheese or Greek yogurt {for non-vegan version}
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I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
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