Instagram: INGREDIENT LIST: (6 to 8 servings) 2 cups/400g brown lentils water to soak the lentils 3 tablespoons olive oil 1 medium onion 1 heaping cup/150g chopped 3 stalks of celery 1 heaping cup/150g chopped 2 medium carrots – 1 heaping cup / 150g – 1 medium red bell pepper – 1 heaping cup / 150g – chopped 5 cups (firmly packed) / 250g spinach – chopped 1/2 cup / 45g Parsley – finely chopped 6 cloves of garlic – chopped (2 tablespoons approx.) 450ml / 2 cups approx. – Strained tomatoes OR Passata OR Tomato puree 6 cups / 1500ml Water 2 teaspoons Oregano 2 teaspoons Thyme (alternatively you can add dry Italian herb mix) 1 teaspoon ground cumin 1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL) Salt to taste ( I have added in total 2+1/4 teaspoon pink Himalayan salt) 1 teaspoon freshly ground black pepper 2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil) (If you want to make a smaller batch cut the recipe in half) METHOD: Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside. Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don’t skip this step. The goal is to brown the veggies as it will add a lot of flavor to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so. Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour. After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil. Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed. If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later. IMPORTANT TIPS: – If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste – if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion – This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later – if you want to make a smaller batch, cut the recipe in half Enjoy! FOOD IMPROMPTU KITCHEN ITEMS: (affiliate link) Organic EV Olive Oil: EV Olive Oil: . . . . . .