Hearty Lentil Garden Bowl

This hearty lentil garden bowl is a satisfying meal packed with veggies, perfect for a cozy weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1.5 cups green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups fresh baby spinach
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 medium finely diced onion, 2 medium diced carrots, and 2 diced stalks celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften.
3. Stir in 2 finely chopped cloves garlic, 1 teaspoon dried thyme, and 0.5 teaspoon dried rosemary. Cook for 1 minute more, until fragrant.
4. Add 1.5 cups rinsed green or brown lentils, 4 cups vegetable broth, and 1 cup crushed tomatoes to the pot. Bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Stir in 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and adjust seasonings if needed.
7. Remove the pot from the heat and stir in 2 cups fresh baby spinach until it wilts, which should take about 1-2 minutes.
8. Ladle the hearty lentil garden bowl into four serving bowls and garnish each with 0.5 tablespoon fresh chopped parsley. Serve warm.

View the interactive Hearty Lentil Garden Bowl recipe