Stew Much Fun: Smoky Lentil-Apricot Pot

Grab this

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 cup dry brown or green lentils, rinsed
• 1 can (796 mL / 28 oz) no-salt-added diced tomatoes
• 4 cups low-sodium vegetable broth
• 1/2 cup dried apricots, chopped
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 3 cups baby spinach
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Do this

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots, then cook for 6 to 8 minutes, stirring occasionally, until the onion is soft.
2. Add the garlic, smoked paprika, cumin and cinnamon. Stir for 30 seconds, just until fragrant.
3. Stir in the lentils, diced tomatoes, vegetable broth, apricots, salt and black pepper. Bring to a boil, then reduce the heat to low, cover partly and simmer for 25 to 30 minutes, stirring once or twice, until the lentils are tender.
4. Stir in the spinach and cook for 2 minutes, until wilted. If the stew is thicker than you like, add a splash of water or broth.
5. Remove from the heat and stir in the lemon juice. Taste and adjust the salt and pepper, then spoon into bowls and finish with parsley.