Hearty Lentil and Vegetable Stew

1.Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.

2.Transfer the sautéed onion and garlic to the slow cooker.

3.Add rinsed lentils, diced carrots, celery, red bell pepper, zucchini, and canned diced tomatoes with their juices into the slow cooker.

4.Pour in the vegetable broth and stir to combine all ingredients.

5.Add dried thyme, rosemary, ground cumin, smoked paprika, bay leaf, salt, and freshly ground black pepper to the slow cooker. Stir gently to distribute the herbs and spices evenly.

6.Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours, until lentils and vegetables are tender.

7.About 15 minutes before serving, stir in the chopped fresh spinach and allow it to wilt in the hot stew.

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

9.Serve hot, garnished with freshly chopped parsley. This stew pairs wonderfully with crusty whole-grain bread or over a bed of cooked quinoa for a complete meal.