Lentil stew from Marlene Creates
1 Tbsp. olive oil
Several cloves of garlic (at least 3), minced
Several carrots (at least 3), chopped
Several celery stalks (at least 3), chopped
1 large onion, chopped
¼ tsp red-pepper or chili pepper flakes
5 cups low-sodium vegetable broth and/or water from boiling potatoes
1¼ cup dried lentils, soaked overnight in the broth
Frozen artichoke hearts (optional, if available)
Crumbled goat cheese
Toasted pine nuts
Heat olive oil in heavy pot over medium. Lower heat to medium–low, then add garlic, carrot, celery, onion, and pepper flakes.
Cook, stirring until tender, about 8 minutes.
Stir in broth and lentils.Cook until tender, about 30 min.
Stir in baby spinach and artichoke hearts.Cook for 5 more minutes.
Serve in bowls.Sprinkle with goat cheese and pine nuts.