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
- 1 lb lentils (brown (masoor) or yellow work)
- 1 golden onion (diced)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 8 oz spinach (chopped)
- 6 cups veggie broth
- 1 lemon (squeezed)
- 2 tsp cumin
- 2 tsp cayenne
- 1 tsp Hungarian paprika
- 1 tsp red pepper flakes
- salt/pepper (to taste)
- Extra virgin olive oil (drizzle on top)
- 1 bunch cilantro (loosely chopped)
- Soak lentils for at least 1 hour. If you are not using a pressure cooker, then soak the lentils overnight.
- 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.
- 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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