Vegan Lentil Stew

In a large heavy bottom pot, heat Olive Oil (2 Tbsp) over medium-high heat and sauté the Onion (1), Garlic (4 cloves), Celery (1 stalk), and Carrots (2) until softened, about 4-5 minutes.

Once softened, add in the Sweet Potato (1), Smoked Paprika (1 tsp), Italian Seasoning (1 Tbsp), Tomato Paste (1 Tbsp), Crushed Red Pepper Flakes (1 tsp), Canned Chopped Tomatoes (2 cups), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Cook for 1-2 minutes until vegetables are evenly coated.

Next, add Brown Lentils (1 can) to the pot, along with Vegetable Broth (4 cups), 1 Tbsp of Lemon (1), and Bay Leaves (2).

Reduce the heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are cooked through.

Add in Fresh Spinach (2 cups) and cook for 2-3 minutes until wilted.

Remove the lid and take out the bay leaf. Serve with Fresh Parsley (to taste).