Lentil and Spinach Stew

Ingredients:
2 teaspoons olive oil
1 small carrot, finely chopped
½ cup dried lentils, picked over and rinsed
2 cups chicken or vegetable broth, plus more if needed
1 cup finely chopped baby spinach, rinsed

Preparation
In a saucepan over medium heat, warm the olive oil.
Add the carrot and sauté until tender, about 3 minutes.
Add the lentils and broth, raise the heat to high, and bring to a boil.
Reduce the heat to low, cover partially, and simmer, stirring occasionally, about 30 minutes.
Stir in the spinach and continue to cook until the leaves are tender and wilted.
If the stew gets too thick, add a little more broth.

Disclaimer - If your child suffers from any allergy , please consult your doctor before feeding him/her any foods that may contain them.

Image Courtesy : Google
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