Lovely Lentil Stew with Spinach and Tomatoes
This sweet and fragrant combination hits just the right notes for many families, and is healthy vegetarian food at its best. It’s a great one-pot supper, too. Photo by Linda Wolpert.
- 2 tablespoon extra virgin olive oil
- 1 yellow onion, finely diced
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼–½ teaspoon cayenne pepper (optional)
- ¾ cup dried green/brown lentils, soaked in water overnight, if possible
- 2 cups reduced-sodium chicken or vegetable broth
- 14 ounces diced tomatoes, slightly drained
- ¼ cup dried currants or raisins
- 6–9 ounces baby spinach (or use 1 pound regular spinach, leaves only)
- If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.
- In a large heavy skillet, heat the oil over medium heat. Add the onions, cumin, cinnamon, salt and cayenne pepper, if using, and cook until the onions are very soft, about 10 minutes.
- Add the lentils and broth and bring it to a boil. Cover, reduce the heat and simmer for 30 minutes (15 minutes for presoaked lentils).
- Add the tomatoes, currants or raisins and spinach. Bring it back to a boil, cover and reduce the heat to simmer it for 10 more minutes or until lentils are tender. Serve immediately or refrigerate it for up to 3 days.
- Slow Cooker Directions: Omit the olive oil. Put the remaining ingredients except the spinach into the slow cooker. Cook on high for 2½ hours. Turn off the slow cooker, stir in the spinach and put the cover back on. Allow the spinach to cook using the residual heat of the pot, 10 to 15 minutes.