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 Lentil Stew with Spinach
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Servings
Ingredients
  • 3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 1 onion finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2.5 cups vegetable broth or water
  • 1 cup green or brown lentils, picked over and rinsed
  • 1 medium potato cut into small bite-sized pieces
  • 1 carrot chopped into bite-sized pieces
  • 8 ounces spinach chopped coarsely
  • 1 tablespoon red wine vinegar
Servings
Ingredients
  • 3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 1 onion finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2.5 cups vegetable broth or water
  • 1 cup green or brown lentils, picked over and rinsed
  • 1 medium potato cut into small bite-sized pieces
  • 1 carrot chopped into bite-sized pieces
  • 8 ounces spinach chopped coarsely
  • 1 tablespoon red wine vinegar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the olive oil in a medium pot and set over medium-high heat. When hot, put in the garlic. Stir and sauté until the garlic turns golden but not brown, about 3-4 minutes. Be sure not to overcook. Use a slotted spoon and transfer the garlic to a paper-towel lined plate. Season lightly with salt and set aside.
  2. Add the onion to the pot and ½ teaspoon of salt and cook over medium heat until softened and lightly browned, 5-7 minutes. Stir in coriander and cumin
  3. Add the liquid (vegetable broth or water), lentils, the potato and carrot. Bring to a boil, then immediately lower to a simmer and cook on low for 45 to 50 minutes, until the lentils are almost done.
  4. Stir in the spinach. Cook uncovered, stirring occasionally until the spinach is wilted and the lentils are completely tender. Stir in the vinegar and season with salt and pepper to taste.
  5. Pour into bowls and top each serving with some of the cooked garlic.