Hearty Spinach Lentil Stew Recipe
A tasty and hearty vegan spinach lentil stew for a chilly fall or winter night! Filled with plenty of nutrition too!
Servings: 4 people
- 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. 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.