Hearty Vegan Lentil & Vegetable Stew

1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables have softened.

2.Add the minced garlic, cumin, dried mint, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.

3.Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.

4.Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, thickening the stew.

5.Stir in the chopped kale or spinach and cook for another 2-3 minutes until wilted.

6.Season generously with salt and freshly ground black pepper to taste.

7.Ladle the stew into bowls. Garnish with fresh parsley and serve with lemon wedges on the side, if desired.