Hearty Vegan Lentil and Vegetable Stew

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup green or brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 2 bay leaves
• Salt and pepper, to taste
• 2 cups chopped kale or spinach
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking until the vegetables have softened, about 5-7 minutes.
2. Stir in the dried thyme and rosemary, cooking for an additional 1-2 minutes until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, bay leaves, salt, and pepper to the pot. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low and let it simmer, partially covered, for 25-30 minutes, or until the lentils are tender.
5. Remove the bay leaves and discard them. Stir in the chopped kale or spinach and cook for an additional 3-4 minutes, until the greens have wilted.
6. Finish the stew by stirring in the lemon juice, adjusting the salt and pepper if needed.
7. Serve the stew in bowls, garnished with chopped fresh parsley.