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. Any kind of stock or broth works well also, but if the broth has a lot of sodium you may want to use half broth and half water.

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

1 tbsp olive oil
1 onion, 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
4 cups water or broth (see note above)
salt, to taste (optional)

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 browned, stirring occasionally, about 30 minutes (the longer the better).

Add the tomatoes, carrots, lentils, greens (if using spinach don't add it until the stew has just about finished cooking, then cook until wilted), and broth. Cover and bring to a boil, then lower the heat and simmer until the lentils are tender, about 40 minutes. Taste and add salt if necessary.

Makes 4-5 servings.