Lentil and Vegetable Stew

Serves 4

This hearty and flavorful stew is packed with antioxidants and mood-boosting nutrients.

• 1 tablespoon olive oil

• 1 yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 tablespoon grated turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 cup red lentils, rinsed

• 1 can (15 ounce can) diced tomatoes

• 2 cups vegetable broth

• 1 cup chopped assorted veggies of choice

• 1 cup baby spinach or kale

• Brown rice or quinoa for serving

• Toasted seeds for serving

1. Heat olive oil in a large pot over medium heat until it shimmers.

2. Add onion and cook until softened, about 5 minutes.

3. Add garlic, ginger, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly.

4. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are almost tender.

5. Add veggies and cook until just tender, about 5 minutes. Remove from heat.

6. Add spinach or kale and allow to wilt. 

7. Garnish with seeds and serve over brown rice or quinoa.