Braised Lentils and Carrots with Spinach

Ingredients

• 2 tbsp olive oil
• 2 shallots, finely chopped
• 3 carrots, peeled and sliced into thin rounds
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 cup dried brown lentils, rinsed and picked over
• 4 cups vegetable broth
• 3 cups baby spinach, fresh
• 1.5 tbsp lemon juice, freshly squeezed
• ¾ tsp salt

Method

1. Warm the olive oil in a wide pot over medium heat, then add the shallots and carrots and cook until the shallots soften, about 4 minutes.4 min timer
2. Stir in the minced garlic and ground cumin and cook until fragrant, about 1 minute.1 min timer
3. Add the rinsed lentils, vegetable broth, and salt, then bring to a boil. Turn the heat down to low, cover with a lid, and simmer until the lentils are tender, about 25 minutes.25 min timer
4. Stir in the fresh baby spinach and cook until wilted, about 2 minutes.2 min timer
5. Remove the pot from the heat and stir in the freshly squeezed lemon juice before ladling into bowls.