Lentil & Chickpea Stew

True soul food right here!  The lemon and spinach give this hearty dish a light feel.  A must try! 

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What You'll Need:

1 1/2 Tbsp olive oil

1 onion, minced

4 stalks celery, minced

3 cloves garlic, minced

3/4 tsp sea salt

ground black pepper to taste


1 tsp mustard seeds

1 1/2 tsp paprika

1 tsp fresh oregano

2 tsp fresh thyme 

1 c dry whole lentils

2 can chickpeas, rinsed and drained 

1 small zuchinni or summer squash, chopped

3 c veggie stock

2 c filtered water

2 bay leaves


juice of 1-2 lemons

4 c baby spinach 

Saute onion, celery and garlic with olive oil and salt and pepper until aromatic.  

Add all remaining ingredients, except for spinach and lemon juice.  Bring to a boil, reduce to a simmer.  Cover and cook for 20-25 minutes, or until lentils are tender.

Stir in spinach and lemon juice.

Serves about 6 as a side, 4 as a main.