3. Lentils and Herbs Stew

Servings: 3

Preparation time: 10 minutes

Cook time: 55 minutes

Ready in: 1 hour 5 minutes

Ingredients

• 1 tablespoon low-fat butter
• 1 tablespoon olive oil
• 2 white onions, halved and sliced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup lentils
• 3/4 cup carrots, finely chopped
• 1/4 cup tomatoes, diced
• 1 pinch nutmeg
• 1 1/4 cup baby spinach leaves
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

• Melt butter in a medium saucepan over medium heat then add the olive oil.
• Add onion and sauté until lightly golden, about 10 minutes. Stir in garlic and cook until lightly browned.
• Pour in chicken broth to the pan then add the lentils. Bring to a boil then reduce heat to low. Simmer covered for 20 minutes. Add the carrots, tomatoes, and nutmeg, simmer for additional 15 minutes, or until lentils are soft.
• Add spinach, coriander, salt, and pepper. Cover and simmer for 10 minutes. Serve warm.