Red Lentil Vegetable Stew

This recipe is the result of me going in a totally different direction than intended. With a stockpile of carrots in the crisper, I had my mind made up on a creamy carrot soup. All day, that was my intention, and I'd browse a recipe or two for inspiration, think about it some more, look through some more recipes, do a little more brainstorming. You get the idea.

I knew I wanted red lentils in it, and I was also thinking along the lines of ginger, cilantro, coconut milk...but then when I began pulling out the ingredients to make my soup, I completely switched gears. Suddenly it began to have an more Italian influence, with tomato base, more veggies, and a chunky consistency instead of a pureed one.

And it wound up being exactly what I was really in the mood for. Isn't it funny how that works out sometimes?

Red Lentil Vegetable Stew

4-6 servings (it's very hearty and filling, so probably more like 6)

2 tbsp canola or olive oil (I used a blend of the two)

3 large carrots, in medium dice

2 stalks celery, chopped

1 large red bell pepper, chopped

1 medium onion, chopped

kosher salt and fresh ground pepper

3 cloves garlic, minced

3 cups vegetable stock

1 cup red lentils, rinsed

28 oz. can Italian-style crushed tomatoes

1/2 tsp Italian seasoning

1 tsp dried oregano

1 tsp crushed red pepper (or to taste)

2 bay leaves

2 1/2 cups coarsely chopped fresh spinach (stems removed)

grated parmesan, for serving

Heat oil in a Dutch Oven or large stock pot over medium heat. Add carrots, celery, pepper and onion. Season with a good bit of salt and a generous amount of pepper. Cook, stirring occasionally, until vegetables are becoming soft, about 10 minutes. Add garlic and cook another minute or two.

Add stock, lentils, crushed tomatoes, Italian seasoning, oregano, crushed pepper and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30-40 minutes or until lentils are tender but not mushy. Taste and adjust salt and pepper, if needed. Remove and discard bay leaves.

Stir in chopped spinach and give a few minutes to wilt. Top each serving with grated parmesan, as desired.