Description
A hearty and nourishing stew made with green lentils, vibrant spinach, and a splash of lemon, perfect for cozy evenings.
Ingredients
Scale
- 1/2 cup flat leaf parsley, finely chopped
- Finely grated zest of 1 lemon
- 1 clove of garlic, finely minced
- 1 tablespoon olive oil, plus extra for serving
- 1 medium yellow onion, chopped
- 1 stick of celery, chopped
- 4 cloves of garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Sea salt and ground black pepper, to taste
- 1 lb yukon gold potatoes, chopped into 1-inch pieces
- 1 cup green lentils, rinsed
- 4 cups vegetable stock, plus extra to thin if necessary
- 3 cups baby spinach
- 1/2 cup packed flat leaf parsley, chopped, plus extra for serving
- 1/2 cup packed fresh basil leaves, chopped, plus extra for serving
- 1/4 cup tahini
- Juice of 1/2 a lemon, plus extra for serving
- 1 teaspoon gluten-free tamari soy sauce
- Chili flakes or Aleppo chili, optional
Instructions
- In a small bowl, combine the parsley, lemon zest, and garlic to make gremolata. Set aside.
- Heat a large pot over medium heat and add olive oil. Sauté onions and celery until soft and slightly browned for about 6 minutes.
- Add garlic, coriander, cumin, salt, and pepper; cook for another minute.
- Stir in potatoes and lentils, season again, then pour in vegetable stock. Cover, bring to a boil, then simmer for 25 minutes or until tender.
- Add spinach, parsley, and basil; stir until spinach wilts, about 30 seconds.
- Ladle half of the stew into a blender, add tahini, and blend until smooth. Return blended stew to pot.
- Bring to a boil, squeeze in lemon juice and add tamari. Adjust thickness with more stock if needed, and season to taste.
- Serve hot topped with gremolata, a drizzle of olive oil, chili flakes, extra lemon, and chopped herbs.
Notes
This stew is great for meal prep; store it in an airtight container in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg