Iron-Rich Lentil and Spinach Stew

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.

Add the diced yellow onion, carrots, and celery stalks. Sauté for 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic, ground cumin, and ground coriander, cooking for about 1 minute until fragrant.

Add the rinsed brown lentils, canned diced tomatoes with their juices, and low-sodium vegetable broth to the pot.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the lentils are completely tender.

Remove the lid and stir in the chopped baby spinach. Cook for 2 to 3 minutes until the spinach is fully wilted and incorporated into the stew.

Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning if needed before serving warm.