Spinach and Lentil Stew

Prep time: 15-20 minutes                  Cooking Time: 1 hour
Number of Servings:  6

Ingredients:

2 tablespoons (30 mL) olive oil
1 onion, small dice
2 stalks of celery, thinly sliced
2-3 carrots, thinly sliced, or small-dice
1 small fennel bulb, thinly sliced
2 garlic cloves, minced

1 cup (170 g/250 mL) dried red or brown lentils, rinsed

1 can (156 mL /5.5 fl oz) tomato paste
3-4 cups (750 mL-1 1itre) vegetable stock
1 can (796 mL/28 fl oz) diced tomatoes, preferably San Marzano, undrained
2 or 3 bay leaves

1 tablespoon (15 mL) fresh thyme, or ¾ teaspoon (3 mL) dried thyme
¾ tsp (3 mL) dried whole savory
1 teaspoon (5 mL) crushed fennel seeds
2 tablespoons (30 mL) Worcestershire sauce
1 pkg (300 g) frozen chopped spinach, unthawed

1 teaspoon (5 mL) celery salt
1/4 to 1/2 teaspoon (1.5-2.5 mL) dried crushed chili flakes (or to taste)
½ tablespoon (7 mL) Kosher salt
1 teaspoon (5 mL) freshly ground pepper – or to taste

2 tablespoons (30 mL) balsamic vinegar

Grated Asiago or Parmigiana-Reggiano Cheese

Method:

1. In a large Dutch oven, sauté onion, carrots, chopped fennel, and celery in olive oil until soft and fragrant (about 5 minutes) – do not brown.
2. Add garlic and lentils. Continue to saute for 1-2 minutes.
3. Add tomato paste, stock, tomatoes, and bay leaves. Cover, reduce heat, and simmer for 15 – 20 minutes, or until the vegetables and lentils are almost tender.
4. Add thyme, savory, fennel seeds, Worcestershire sauce and frozen spinach. Continue to simmer for 25-30 minutes – or until lentils and the vegetables are tender.
5. Add celery salt, salt, and pepper.  Discard bay leaves. Add chili flakes, if desired.
6. Stir in vinegar after heat has been turned off.  Adjust seasonings if necessary.
7. Top with some chopped parsley or grated cheese.