Lentil Stew with Spinach

There comes a time in a mother’s life when she can’t serve another sandwich or quesadilla for dinner. Her children start to object and she knows she can do better. BUT she also knows she’s homeschooling, working multiple jobs, doing laundry, cleaning, and perhaps living through a toothache, a political coup, a pandemic - you choose! When she reaches for something better, it shouldn't be harder. In fact, that saying, “you can do hard things” ought to be met with “but you don’t HAVE to, at least not all the time.”

By now, I think I’ve made the case for living simply, but I’m also fond of going easy and mastering the art of downstream living. If there’s a path to least resistance and you’re tired, I would always encourage you to take it. If you can prepare dinner without having to use headspace, by all means go it.

This lentil stew is my #1 downstream, healthy meal for the parents shouldering a lot right now. It’s the meal I’ve made so many times I can recite it like it’s my social security number. It’s the dish I remember better than almost anyone’s phone number, and it’s the meal I make when there’s hardly any food in the house (I always have the ingredients in the cupboard!). If you have a copy of my book, this recipe goes well with the no-knead artisan bread; otherwise, I tend to serve it over brown rice. Serves 8.

INGREDIENTS

1 medium yellow onion

2 carrots 

5 cloves garlic

2 cups dried red lentils 

3 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1 (15-ounce) can tomato sauce

6 cups vegetable broth

2-5 cups baby spinach 

INSTRUCTIONS

1. Peel and dice the onion and carrots. Mince the cloves of garlic.

2. Place 2 cups dried red lentils in a fine-mesh strainer. Rinse under cool water until the water runs clear. Set aside to drain.

3. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the carrots and onion and sauté until softened. Add the garlic, curry powder, cumin, and salt. Cook until fragrant, about 1 minute.

4. Add the lentils, tomato sauce, and broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 15-20 minutes.

5. Remove from heat and stir in the spinach until it wilts (but before it loses its green color). Serve immediately. (I serve it over rice).