Step 1

• In a large pot, heat the olive oil over medium heat.
• Add the diced onion and cook until it becomes translucent, about 5 minutes.
• Stir in the minced garlic, chopped carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.

Step 2

• Add the diced potato to the pot, followed by the rinsed lentils.
• Stir well to combine.
• Sprinkle in the cumin, paprika, dried thyme, and dried oregano, ensuring the spices coat the vegetables and lentils evenly.

Step 3

• Pour in the vegetable broth and add the can of diced tomatoes (including the juice).
• Stir everything together, then increase the heat to bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the lentils and vegetables are tender.

Step 4

• Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach has wilted.
• Season the stew with salt, pepper, and the juice of one lemon.
• Adjust seasoning to taste.
• Serve hot, garnished with fresh parsley.