Lentil, Vegetable, and Corn Stew

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups baby spinach or chopped spinach
• Salt and black pepper to taste
• Fresh lemon juice (optional)
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften.
2. Add minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes. Sauté for another minute until fragrant.
3. Stir in rinsed lentils, vegetable broth, and diced tomatoes (including their juices).
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes or until the lentils are tender.
5. About 10 minutes before the lentils are done, add corn kernels to the stew.
6. Once the lentils are cooked, stir in baby spinach until wilted. Season with salt and black pepper to taste.
7. If desired, add a squeeze of fresh lemon juice for a bright flavor.
8. Serve the lentil, vegetable, and corn stew hot, garnished with chopped fresh parsley.

Indulge in the heartiness of Lentil, Vegetable, and Corn Stew, combining nutritious lentils, a medley of veggies, and sweet corn in a fragrant broth enhanced with aromatic spices. A comforting bowl that's both nourishing and satisfying!