2 tablespoons olive oil

1 large onion, diced

3 celery stalks, diced

1 fennel bulb, sliced

2 large garlic cloves, finely chopped

½ teaspoon red chili flakes (optional)

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon smoked paprika

1 teaspoon dried oregano

450 g (1 lb) chestnut mushrooms, sliced

1 tablespoon tomato paste

1 x 400 g (14 oz) can green lentils, drained and rinsed

400 ml (2 cups) vegetable stock

100 g (3.5 oz) baby spinach

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Heat the olive oil in a large deep pan or Dutch oven. Add diced onion and sauté 2–3 minutes until softened. Add celery and fennel, cooking another 5 minutes.
Stir in garlic, chili flakes, thyme, rosemary, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Add mushrooms and cook 6–7 minutes until reduced and most of the liquid has evaporated.
Mix in tomato paste, green lentils, and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Stir in baby spinach and cook 1–2 minutes until wilted. Season with salt and pepper to taste.
Serve warm with crusty bread, over mashed potatoes, or with your favorite grains.