Ingredients:

  • 1 cup (200g) dried green or brown lentils, rinsed
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 1 bell pepper, diced (any colour)
  • 1 can (400g) diced tomatoes
  • 4 cups (950ml) vegetable broth
  • 1 teaspoon (2g) smoked paprika
  • 1 teaspoon (2g) dried thyme
  • Salt and pepper to taste
  • 1 cup (150g) fresh spinach (added towards the end)

Instructions:

  1. Rinse lentils under cold water and set aside. Chop all vegetables into bite-sized pieces.
  2. Heat olive oil in a skillet on medium heat. Add onions and garlic, cooking until the onion is translucent (about 3-4 minutes).
  3. Transfer the sautéed mixture to the crockpot. Add the lentils, carrots, potatoes, bell pepper, diced tomatoes, vegetable broth, smoked paprika, thyme, salt, and pepper.
  4. Stir all ingredients to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils and vegetables are tender.
  5. In the last 10-15 minutes, stir in fresh spinach until wilted. Adjust seasoning as needed.
  6. Ladle stew into bowls and enjoy!