Introduction
This hearty lentil and vegetable stew is often called a “natural morphine” due to its anti-inflammatory properties, helping relieve muscle, joint, and rheumatic pain. Packed with lentils, potatoes, carrots, spinach, and aromatic spices, it’s both nutritious and comforting. Perfect with a slice of crusty bread.
Ingredients
1 cup lentils (brown or green)
2 medium potatoes, peeled and diced
2 carrots, diced
1 cup spinach, chopped
1 onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable broth or water
1 tsp turmeric
1 tsp paprika
1 tsp cumin
Salt and black pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped, for garnish
Optional: crusty bread, for serving
Instructions
Prepare the vegetables: Peel and dice the potatoes and carrots, chop the spinach, and mince the garlic.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
Add spices: Stir in turmeric, paprika, and cumin. Cook for 1 minute to release the flavors.
Cook lentils and vegetables:Add the lentils, potatoes, carrots, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils and vegetables are tender.
Add spinach: Stir in chopped spinach and cook for another 3–5 minutes until wilted.
Season: Add salt and black pepper to taste.
Serve: Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread.
This stew can be stored in the fridge for up to 3 days and tastes even better the next day as the flavors meld.