Mediterranean Lentil Stew

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

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 Checklist

• Step 1
  In a large pot warm water and vegetable bouillon on high until dissolved. Add lentils, carrots, and potatoes.
• Step 2
  Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the large pot in step 1. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Step 3
  Cook on low stirring every 30 minutes, until lentils are tender and stew has thickened.