Lentil spinach Stew with lemon | Chef Healthy Henry

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 3-4 garlic cloves chopped
• 1 tablespoon tomato paste
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable stock
• 1 cup water
• 1 1/4 cups brown, green or red lentils, rinsed (preferably red or green)
• 1 bay leaf
• 2 cups fresh spinach leaves
• 1/4 cup chopped cilantro
• 1 whole lemon