Best 2 Spinach Lentil Stew Recipes
Indulge in a delightful culinary journey with our tantalizing spinach lentil stew, a symphony of flavors and textures that will leave your taste buds dancing. This hearty and wholesome stew is not only a feast for the senses but also a nutritional powerhouse, brimming with the goodness of lentils, spinach, and a medley of aromatic spices. Dive into a world of culinary delight as we unveil the secrets behind this delectable dish, including a classic stovetop version, a modern instant pot variation, and a vibrant vegan rendition. Get ready to embark on a culinary adventure that will transform your kitchen into a haven of taste and aroma.
Here are our top 2 tried and tested recipes!
SPINACH LENTIL STEW
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.
LENTIL STEW WITH SPINACH AND POTATOES
Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.
Categories Soup/Stew Leafy Green Potato Vegetarian Spinach Lentil Fall Winter Healthy Vegan Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
- Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Tips:
- Always rinse lentils thoroughly before cooking to remove any debris.
- If you don't have vegetable broth on hand, you can use water instead. Just add a little extra salt to taste.
- Feel free to add other vegetables to this stew, such as carrots, celery, or potatoes.
- If you like a thicker stew, you can add a cornstarch slurry (equal parts cornstarch and water) to the stew and bring it to a simmer until thickened.
- Serve this stew with a side of crusty bread or rice.
Conclusion:
This spinach lentil stew is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It's also a great way to use up leftover lentils. With its simple ingredients and easy-to-follow instructions, this stew is sure to become a favorite in your household.
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