Lentil and Spinach Stew with Roasted Garlic
Lentils are so delightfully simple. There’s nosoaking required, and the cooking time is shorter than most legumes. Redlentils are often the first choice for dal, an Indian dish that’s theconsistency of mashed potatoes. This is primarily because red lentils don’thold their shape when you cook them, which makes them desirable for thickersoups and stews. In this recipe, you’ll be simmering them for ninety minutesover low heat so they will soften and break apart, blending into the stew. Theaddition of balsamic vinegar and roasted garlic really brings the flavors togetherand makes this the ultimate anti-inflammatory comfort food!
Ingredients
- 1 head garlic
- 1 tablespoon extra-virgin olive oil divided
- 2 leeks white and light green parts only, rinsed well and sliced into half moons
- 1 carrot diced
- 1 stalk celery diced
- 3 cups vegetable broth
- 1½ cups water
- 1½ cups dried red lentils rinsed and drained
- 2 bay leaves
- 1 tablespoon fresh thyme or
- 2 teaspoons dried
- 1½ cups chopped spinach
- 3 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper or crushed red pepper flakes for more heat
Instructions
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic to expose the cloves.
- Drizzle with 1 teaspoon of the oil and wrap the head in foil.
- Place in the oven and roast for 50 minutes.
- Meanwhile, heat the remaining 2 teaspoons oil in a large saucepan or stockpot over medium heat.
- Add the leeks, carrot, and celery and sauté for 5 minutes, or until the leeks begin to sweat and the carrots and celery soften.
- Add the broth, water, lentils, bay leaves, and thyme.
- Reduce the heat to low and simmer, stirring occasionally, for 50 to 60 minutes.
- Discard the bay leaves.
- Gently squeeze the roasted garlic cloves into the stew.
- Stir in the spinach and balsamic vinegar.
- Season with the salt and pepper and serve.