Natural Morphine Lentil & Veggie Stew
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 zucchini, diced
1½ cups dried brown or green lentils, rinsed
1 (14.5 oz / 400 g) can diced tomatoes
6 cups vegetable broth
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
2 cups fresh spinach or kale, chopped
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, celery, and bell pepper. Cook for 5–7 minutes until softened.
Stir in the garlic and zucchini, and cook for 2 minutes.
Add the lentils, diced tomatoes, vegetable broth, turmeric, cumin, smoked paprika, thyme, and bay leaf.
Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender.
Stir in the spinach or kale and cook for 2–3 minutes until wilted.
Remove the bay leaf. Season with salt, pepper, and lemon juice to taste.
Garnish with fresh parsley and serve warm.
Optional Add-Ins
1 cup diced sweet potato
1 cup sliced mushrooms
A pinch of red pepper flakes for heat
Grated Parmesan or a dollop of plain Greek yogurt for serving
