Mediterranean Lentil and Spinach Stew
A hearty and satisfying vegan stew made with fresh spinach and wholesome lentils, perfect for any meal occasion.
Ingredients
Vegetable Base
- 1 large onion (finely chopped)
- 2-3 cloves large garlic (chopped)
- 1.5 teaspoons ground cumin
- 1.5 teaspoons crushed red peppers
- 1 teaspoon freshly chopped chili For some spice
Lentils and Greens
- 2 cups small brown lentils (rinsed and prepared)
- 10 oz fresh spinach
Liquid and Seasoning
- 6 cups vegetable stock
- 2 pieces lemons
- Salt and black pepper (for seasoning)
Finishing Touches
- 2 cups chopped flat-leaf parsley Reserve some for garnish
- Breadcrumbs Optional for topping
Oil
- ½ cup extra virgin olive oil
Instructions
Sauté the Base
- Heat the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 3-5 minutes until soft and translucent.
- Stir in the chopped garlic, cumin, crushed red peppers, and fresh chili, cooking for another 1-2 minutes until fragrant.
- Add the rinsed lentils to the pot and stir well to combine all the ingredients.
Add Spinach and Stock
- Pour in the vegetable stock and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender.
- Remove the lid and gently stir in the fresh spinach. Cook for an additional 5 minutes to wilt the spinach.
Season and Serve
- Squeeze in the juice of two lemons and season with salt and black pepper to taste.
- Stir in the chopped parsley, reserving some for garnish if desired. Serve hot with breadcrumbs sprinkled on top.
Notes
Store leftovers in the fridge for up to 4 days. This stew can be frozen for up to 3 months.
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