Description
A comforting bowl of hearty lentil stew featuring flavorful spinach, creamy tahini, and zesty lemon, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1/2 cup flat leaf parsley, finely chopped
- Finely grated zest of 1 lemon
- 1 clove of garlic, finely minced
- 1 tablespoon olive oil, plus extra for serving
- 1 medium yellow onion, chopped
- 1 stick of celery, chopped
- 4 cloves of garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Sea salt and ground black pepper, to taste
- 1 lb Yukon gold potatoes, chopped into 1-inch pieces
- 1 cup green lentils, rinsed
- 4 cups vegetable stock, plus extra to thin if necessary
- 3 cups baby spinach
- 1/2 cup packed flat leaf parsley, chopped, plus extra for serving
- 1/2 cup packed fresh basil leaves, chopped, plus extra for serving
- 1/4 cup tahini
- Juice of 1/2 a lemon, plus extra for serving
- 1 teaspoon gluten-free tamari soy sauce
- Chili flakes or Aleppo chili, optional
Instructions
- Make gremolata: In a small bowl, combine parsley, lemon zest, and garlic. Stir to mix and set aside, letting the flavors meld.
- Heat a large pot over medium heat, add olive oil. Add onions and celery, sauté until soft and slightly browned for about 6 minutes, releasing fragrant aromas.
- Add garlic, coriander, cumin, salt, and pepper; cook for another minute to bloom the spices.
- Stir in potatoes and lentils, season again with salt and pepper. Pour in vegetable stock and scrape the bottom. Cover, bring to a boil, then reduce heat to simmer for 25 minutes until lentils and potatoes are tender and the stew thickens.
- Add spinach, parsley, and basil; stir until spinach wilts, about 30 seconds for a fresh vibrant color.
- Ladle half of the stew into a blender, add tahini, and blend until smooth for a creamy consistency.
- Return blended stew to pot, bring to a boil, then squeeze in lemon juice, add tamari, adjust thickness with more stock/water if needed, and season with salt and pepper to taste.
- Serve hot with gremolata, a drizzle of olive oil, chili flakes, extra lemon, and chopped herbs for added brightness.
Notes
Be mindful of the cooking order to maintain flavor balance. Fresh herbs should be added at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg