1. Sauté the aromatics:

Heat olive oil in a large pot over medium heat.

Add the chopped onion and garlic, sauté for 3-4 minutes until they become soft and fragrant.

1. Add the vegetables:

Stir in the carrots, celery, and diced potato. Cook for another 5 minutes, stirring occasionally.

1. Cook the lentils:

Add the rinsed lentils to the pot, followed by the diced tomatoes, vegetable broth, cumin, paprika, bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender.

1. Add zucchini and spinach:

Once the lentils are almost cooked, add the chopped zucchini and spinach.

Simmer for another 5-10 minutes until the zucchini is tender and the spinach wilts.

1. Adjust seasoning:

Taste the stew and adjust the seasoning with more salt and pepper if needed.

Remove the bay leaf before serving.

1. Serve:

Serve the stewed lentils hot, garnished with fresh parsley.

Optional Add-ins:

For extra flavor, you can add a pinch of chili flakes or a splash of lemon juice just before serving.

You can also add some chopped sausage or smoked paprika for a smokier taste.

This stewed lentils with vegetables and spinach recipe is hearty, wholesome, and perfect for a filling, healthy meal!