Lentil and vegetable skillet stew

Lentils are loaded with fiber! They contain both soluble (gel-like) and insoluble (roughage) fiber, which may help to lower cholesterol and prevent constipation, respectively.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
4 medium carrots, peeled and chopped
4 medium stalks celery, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon curry powder
3 medium tomatoes, diced with juice
1 1/2 cups low-sodium vegetable broth
1 cup lentils
2 cups water
1/4 teaspoon white pepper
6 cups packed baby spinach (about 6 ounces)
1 1/2 tablespoons water
2 teaspoons cornstarch

Directions

1. In a large skillet, heat oil over medium heat. Once hot, add carrots, celery, onion and garlic. Stir. Cook for 7 to 9 minutes or until lightly browned.
2. Add curry and stir. Cook for 1 minute. Add tomatoes with juice, broth, lentils, 2 cups water and pepper. Stir, cover and cook on high until boiling. Reduce heat to low and simmer for 8 to 10 minutes or until lentils are tender.
3. Add spinach and stir.
4. In a small dish, combine 1 1/2 tablespoons water and cornstarch, and stir to make a slurry. While stirring the lentil mixture, slowly add slurry to thicken sauce. Cook for 1 to 3 minutes.
5. Enjoy!

Makes 4 servings

Carb choices per serving: 2