Hearty Vegetable and Pulse Stew

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the diced carrots and cubed potatoes to the pot. Cook for another 5 minutes, stirring occasionally.

3.Stir in the rinsed pulses, vegetable broth, diced tomatoes, minced garlic, dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.

4.Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the pulses and vegetables are tender.

5.After the cooking time, add the green beans and chopped spinach or kale to the pot. Stir well and cook for an additional 10 minutes until the greens are wilted and the green beans are tender.

6.Remove the bay leaf before serving. Taste and adjust seasoning with more salt and pepper if needed.