Lentil and Vegetable Stew

Ingredients

• 200 g red lentils
• 2, diced carrots
• 2 stalks, diced celery
• 1, diced zucchini
• 2 cloves, minced garlic
• 1 litre vegetable broth
• 2 tbsp coconut aminos
• 1 tsp dried thyme
• 1 tsp dried basil
• to taste black pepper
• 100 g, chopped spinach

Steps

1. 1. In a large pot, combine the vegetable broth, red lentils, diced carrots, celery, zucchini, minced garlic, thyme, basil, and black pepper.
2. 2. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the lentils are tender.
3. 3. Stir in the chopped spinach and coconut aminos, and cook for an additional 2-3 minutes until the spinach is wilted.
4. 4. Serve hot, garnished with additional black pepper if desired.

Notes

• This recipe is GERD safe as it avoids high-acid and spicy ingredients.

Substitutions

• If you cannot find coconut aminos, you can use a small amount of low-sodium vegetable broth instead.