Vegan
This hearty spinach lentil stew recipe is a cross between Indian-Lebanese style lentil soups and stews. This fall weather has me craving something hot, healthy, and soupy! The funny thing is that I didn’t have yellow lentils and only had brown lentils so I wanted to experiment with Lebanese flavors while adding some spinach and Indian spices to it as well. Read below for my hearty spinach lentil stew recipe!
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Hearty Spinach Lentil Stew Recipe
4
servings1
hour30
minutesIngredients
1lb lentils (brown (masoor) or yellow work)
1 golden onion (diced)
2 tbsp olive oil
4cloves garlic (minced)
8 oz spinach (chopped)
6 cups veggie broth
1 lemon (squeezed)
- Spices
2 tsp cumin
2 tsp cayenne
1 tsp Hungarian paprika
1 tsp red pepper flakes
salt/pepper (to taste)
- Garnish
Extra virgin olive oil (drizzle on top)
1bunch cilantro (loosely chopped)
Directions
- Soak lentils for at least 1 hour. If you are not using a pressure cooker, then soak the lentils overnight.
- Pressure cook the lentils in the veggie broth for 20-30 minutes.
- Chop veggies and in a medium pan, heat up olive oil, then add onion and sauté for 4 minutes on medium heat. Then add garlic and sauté for 1 minute.
- Season onion-garlic mixture with spices and sauté for about 1 more minute.
- When your lentils are ready, add your onion-garlic mixture to the pot with lentils, stir, add the rest of the spices and simmer for a few minutes on low heat. Mash about half of the lentils to get a thicker texture.
- Then stir in the spinach and drizzle with the juice from half a lemon on low heat for about 1-2 minutes.
- Drizzle with more lemon juice, salt/pepper/red pepper flakes at the very end with cilantro and portion out the servings in a bowl. Drizzle with extra virgin olive oil on top.
Notes
- Want more of a soupy texture? Add more veggie broth, but then also add more spices to maintain the flavor.
- Want a thicker texture? Mash more of your lentils.
- For more acidity, add more lemon.
- For more spice, add more paprika and red pepper flakes.
- Throw in some other veggies too – kale, eggplant, etc. – the world is your oyster!
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