Lentil Spinach and Lemon Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
A warming combination of brown lentils, fresh spinach and potatoes in a zesty broth - perfect on its own or with your grain of choice.
  • 1 large yellow onion, diced
  • 2 cloves of garlic, crushed
  • 1 tbsp coconut oil (you can use olive or canola oil if you prefer a more neutral taste)
  • 3 cups organic vegetable stock (highly recommend the Kallo brand)
  • 1 tbsp lemon juice + ½ tbsp finely grated lemon zest
  • 1 cup brown lentils, uncooked
  • 3 cups of fresh spinach, roughly chopped
  • 1 medium potato, peeled and cubed
  • Sea salt and black pepper to taste
  1. Start by sautéing the chopped onion and garlic in your oil of choice on medium heat for 3-5 minutes until the onions are translucent.
  2. Add in the lentils and stir thoroughly before adding in the vegetable stock and lemon. Cover and let cook on low heat for about 15-20 minutes until the lentils are about three quarters of the way cooked.
  3. Taste the broth and adjust seasonings as needed with salt, pepper and additional lemon if you like things extra tangy.
  4. Add in potato cubes and spinach then cover and cook until lentils are tender and the potato can be pierced with knife easily, about another 15 minutes.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2016/04/lentil-spinach-and-lemon-stew/