Chief Steward's Spiced Lentil & Vegetable Pot
Inspired by the challenges and resourcefulness found in stewardship, this hearty and aromatic lentil and vegetable pot is a testament to making the most of what you have. It's a comforting and robust stew, perfect for a satisfying dinner, full of earthy flavors and warming spices. A true one-pot meal that nourishes both body and soul.
Directions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, until softened.
- 3
Stir in the minced garlic, cumin, coriander, and turmeric. Cook for 1 minute more, until fragrant.
- 4
Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and bay leaf to the pot.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- 6
Remove the bay leaf. Season with salt and black pepper to taste.
- 7
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
- 8
Ladle into bowls and serve hot, perhaps with a crusty bread. This stew also tastes wonderful the next day.