Lentil Spinach and Lemon Stew
A warming combination of brown lentils, fresh spinach and potatoes in a zesty broth - perfect on its own or with your grain of choice.
Ingredients
- 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 + 1/2 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
Instructions
- 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.
- 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.
- Taste the broth and adjust seasonings as needed with salt, pepper and additional lemon if you like things extra tangy.
- 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.