Quick and Easy Lentil Stew
2 Tablespoons extra virgin olive oil
1 cup chopped sweet onion
3 stalks celery, chopped
4 carrots, chopped
2 cloves garlic, through a press
1 (16 ounce) package lentils
6 cups vegetable broth
2 cups spinach or kale
Heat oil in Dutch oven. Add onions, garlic, celery and carrots and saute until vegetables soften. Season with salt and pepper.
Add vegetable broth and lentils. Cover and reduce heat to simmer.
Simmer for approximately 30 minutes, remove lid and cook an additional 15 minutes, stirring frequently, until lentils have softened. Adjust seasonings.
Stir in spinach or kale in the last five minutes.
Serve with crusty bread and a tossed salad.