Ingredients
- 5 cups water
- 2 ½ cubes vegetable bouillon or more to taste
- 2 cups dry lentils
- 5 small carrots peeled and diced
- 2 medium potatoes peeled and diced
- 3 teaspoons ground cumin or to taste
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 small onion diced
- 4 cloves garlic minced
- ½ 6 ounce can tomato paste, or to taste
- ½ teaspoon sea salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ 8 ounce package fresh spinach, torn
Instructions
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition
Calories: 208kcal
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