Soups & Stews
Lentil spinach Stew with lemon
Warm up with this comforting Lentil Spinach Stew with Lemon, a delicious plant-based recipe that‚‘s packed with protein, fiber, and fresh flavors! With a squeeze of lemon and vibrant spinach, this stew is both hearty and refreshing. Follow Chef Healthy Henry for this easy-to-make, nutritious meal th
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 3-4 garlic cloves chopped
- 1 tablespoon tomato paste
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable stock
- 1 cup water
- 1 1/4 cups brown, green or red lentils, rinsed (preferably red or green)
- 1 bay leaf
- 2 cups fresh spinach leaves
- 1/4 cup chopped cilantro
- 1 whole lemon
Directions
- 1
In a stock pot heat the olive oil over medium heat.
- 2
Add the onion, garlic, and carrot.
- 3
Sauté until the onion softens and starts to turn golden.
- 4
Add the tomato paste, cumin, cayenne, salt and pepper.
- 5
Stir and sauté for 2 minutes.
- 6
Add the vegetable stock, water, lentils and bay leaf.
- 7
Bring to a simmer then cover the pot, slightly vented.
- 8
Let the soup cook for about 20-30 minutes until the lentils are soft.
- 9
Remove the bay leaf and discard.
- 10
Use an immersion blender to puree the soup halfway, so that it thickens but still has texture.
- 11
Add the fresh spinach leaves and cilantro.
- 12
Turn off the heat and stir in fresh lemon juice to taste.
- 13
Adjust seasonings if desired, and serve.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
