Mediterranean Lentil and Spinach Stew (Vegan, One-pot)
Byron
Mediterranean lentil and spinach stew (Lentejas con Espinacas) is a classic winter recipe that combines lentils with fresh leafy spinach plus plenty of spices to create a filling, full-flavored stew that can be prepared in under 30 minutes. Add some fresh chili and you’ve got a delicious spiced stew that is the perfect warming meal when the weather cools. This easy-to-make recipe makes 6 servings and is ideal for big-batch cooking or for midweek meal prepping.
1 large pot (12-inch/30cm) with deep sides at least 4 inches/10cm.
Ingredients
10oz.300g fresh spinach
2cupssmall brown lentilsrinsed and prepared
½cupextra virgin olive oil
1large onionfinely chopped
2-3large garlic cloveschopped
1 ½teaspoonsground cumin
1 ½teaspoonscrushed red pepperswe used Nora peppers
1teaspoonfreshly chopped chilifor some spice
6cupsvegetable stock
2lemons
2cupschopped flat-leaf parsley
Salt and black pepperfor seasoning
Breadcrumbsoptional
Instructions
Step 1 - Saute onion, spices, and lentils
Add around half the olive oil to the pot on medium-high heat. Once hot, add the onion and stir frequently, frying until golden. This should take 4-5 minutes.
½ cup extra virgin olive oil, 1 large onion
Reduce heat to medium and add the garlic, spices, crushed red peppers, chili, and prepared lentils. Cook for around 3-4 minutes stirring occasionally or until spices become fragrant.
2 cups small brown lentils, 2-3 large garlic cloves, 1 ½ teaspoons ground cumin, 1 ½ teaspoons crushed red peppers, 1 teaspoon freshly chopped chili, Salt and black pepper
Step 2 - Add Spinach
Add 1-2 cups of stock, the remaining olive oil, and add the spinach in batches, one handful at a time. Stir through and continue to add the rest of the stock.
10 oz. 300g fresh spinach, 6 cups vegetable stock
Simmer covered on medium heat for around 20 minutes until the lentils soften and the stock absorbs. Check liquid levels every 5 minutes and add a little more water if required.
Step 3 - Season and serve
Add the juice and zest from 1 lemon to the stew, and slice the other lemon into wedges for serving. Remove from the heat and stir. The stew will thicken as it stands. Season to taste with some salt and pepper.
2 lemons, Breadcrumbs
Garnish with plenty of chopped fresh parsley and serve.