Spanish red lentil stew

Heat a stock pot over medium heat with the generous 2 tablespoons of olive oil.

Finely chop the onion, roughly chop the garlic, thinly slice the celery and cut the peeled carrot into small bite sized pieces.

Add the vegetables to the pot and mix continuously about 5 minutes until lightly sauteed and the onions are translucent.

Add the paprika, cumin and saffron and mix quickly into the vegetables.

Add the tomato sauce, raise to high heat, mix and simmer about 3 minutes until slightly thickened.

Rinse the red lentils in a fine sieve under water.

Add the rinsed lentils, the water and the bay leaf and mix gently.

Once it boils, cover with a lid, lower to low heat and simmer 10 to 15 minutes until the lentils are just cooked through.

Remove the lid, add the chopped spinach and mix gently until lightly wilted.

Season with sea salt and black pepper, squeeze in the lemon juice and give one final mix.

Remove from the heat, transfer to a shallow bowl and top with a dollop of Greek yogurt and chopped parsley.