A comforting, flavourful stew packed with tender lentils, colourful vegetables, and warming herbs. Perfect for chilly November evenings in Waterloo Region, especially with a slice of crusty bread!

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, chopped

• 1 medium potato, diced

• 1 red bell pepper, chopped

• 1 cup dried brown or green lentils, rinsed

• 1 can (796 mL / 28 oz) diced tomatoes

• 4 cups vegetable broth

• 1 tsp dried thyme

• 1 tsp smoked paprika

• ½ tsp ground cumin

• 2 cups chopped kale or baby spinach

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

Instructions

• 1. Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook for 5 minutes until beginning to soften.
• 2. Build the flavour. Stir in garlic, potato, bell pepper, thyme, smoked paprika, and cumin. Cook for another minute until fragrant.
• 3. Simmer. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat, cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and vegetables are tender.
• 4. Add the greens. Stir in kale and cook for another 3-5 minutes, until softened. If using spinach, add during the final minute instead.
• 5. Season and serve. Add salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with warm, crusty bread. Delicious!!

A little extra goodness: For a richer, creamier stew, mash a few spoonfuls of lentils and potatoes against the side of the pot before serving. A squeeze of fresh lemon juice also brightens the flavours beautifully.

Make-ahead tip: This stew tastes even better the next day! Refrigerate for up to 4 days or freeze in individual portions for up to 3 months.

Cozy, nourishing, and wonderfully simple. A November favourite!