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.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
