Green Lentil Stew

Name: Green Lentil Stew
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 portions
Ingredients: 2 2/3 cups dry green lentils; 14 oz spinach; 2 leeks; 4 yellow onions; 4 carrots; 2 celery stalks; 8 garlic cloves; 6 potatoes; 2 lemons (juice only); 8 cups vegetable broth; 2 tbsp extra virgin olive oil; 2 tsp ground cumin; 1/4 tsp ground black pepper; 1/4 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp fenugreek; 1/2 tsp allspice; 2 tsp salt; 2 bay leaves

Prep time: 40 min
Total time: 70 min
Additional waiting time: 24 hours
Keeps: 5 days

Allergens: Celery

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the lentils overnight or for 24 hours.

Slice the leeks and chop the onions, carrots and celery.

Cube the potatoes and press or mince the garlic.

Heat the oil in a large pot over medium heat (6/9). Sauté the leeks, onions, carrots and celery for about 10 minutes, until soft.

Add the garlic and cook for 1 minute.

Add the potatoes and the broth and bring to a boil.

Reduce to a simmer, add the lentils and bay leaves, and cook for about 30 minutes, until the lentils and potatoes are tender.

Remove the bay leaves and stir in the spices and salt.

Turn off the heat and add the spinach.

When the spinach has wilted, add the lemon juice and serve.

Nutrition per portion

Calories: 573
Carbohydrates: 106 g
Protein: 29 g
Fat: 7 g
Iron: 10.9 mg
Calcium: 218.2 mg