Golden Root & Red Lentil Harmony Stew

Ingredients

• 1 tbsp Olive Oil
• 1/2 medium Red Onion
• 2 cloves Garlic
• 1 inch piece Fresh Ginger
• 1/2 inch piece Fresh Turmeric
• 1 medium Carrot
• 1 large Celery Stalk
• 1 small Parsnip
• 1/2 cup Red Lentils
• 1 tbsp Unsalted Tomato Paste
• 1 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Dried Oregano
• 1/4 tsp Sumac
• 1/4 tsp Black Pepper
• 2 cups Unsalted or Very Low Sodium Vegetable Broth
• 2 cups Fresh Spinach or Kale
• 1/2 medium lemon Lemon Juice
• 2 tbsp Fresh Parsley

Instructions

1. Heat olive oil in a medium pot or Dutch oven over medium heat. Add diced red onion and sauté for 3-4 minutes until softened.
2. Add minced garlic, grated fresh ginger, and grated fresh turmeric (if using) to the pot. Sauté for another 1-2 minutes until fragrant.
3. Stir in the diced carrot, celery, and parsnip. Cook for 3-4 minutes, allowing the vegetables to slightly soften.
4. Add the rinsed red lentils, unsalted tomato paste, ground cumin, ground coriander, dried oregano, sumac, and black pepper. Stir well to coat all ingredients.
5. Pour in the unsalted or very low sodium vegetable broth (or water). Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until lentils are tender and vegetables are cooked through. Stir occasionally to prevent sticking.
6. Stir in the chopped fresh spinach or kale and cook for 1-2 minutes until wilted. Remove from heat.
7. Stir in the fresh lemon juice. Taste and adjust seasonings if desired (consider adding a pinch of salt-free herb blend or additional pepper if needed).
8. Ladle the stew into two bowls and garnish generously with fresh chopped parsley before serving.

Nutrition (per serving)