I love this stew because it's healthy, filling, high in fiber, and low in calories. Any vegetables work well. I've used carrots, celery, zucchini, eggplant, and always tomatoes. The tomatoes are an essential part of the flavor. Garnish with a little chili garlic sauce if you like things spicy.

Serve with whole grain bread or over rice. I also like it with a hard-boiled egg chopped and stirred in.

1-2 tbsp olive oil
2 onions, chopped
1 cup lentils, rinsed and picked over for stones and debris
1 14.5-oz can diced tomatoes
2 carrots, diced
4 cups greens (kale, spinach, chard, etc), chopped
2 cups vegetable broth
1 tsp salt

Heat olive oil in a large pan over medium heat. Add onions and stir to coat with the oil. Cook on medium to medium low until soft and lightly browned, stirring occasionally, about 30 minutes.

Meanwhile, place lentils in a pan and add enough water to cover by an inch. Bring to a boil then simmer, covered, until tender, about 20 minutes. Drain and set aside.

When the onions are browned, add the tomatoes, carrots, lentils, and greens (if using spinach don't add it until the stew has just about finished cooking, then cook until wilted). Stir together then add the stock and salt. Cover and bring to a boil, then lower the heat and simmer until the carrots are tender, about 30 minutes.

Makes 4-5 servings.