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Vegetarian Lentil and Spinach Stew
Vegetarian Lentil and Spinach Stew

Vegetarian Lentil and Spinach Stew
A hearty and nutritious lentil stew with fresh spinach, perfect for a filling lunch.
Vegetarian Lentil and Spinach Stew
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 200
    g
     green lentils
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegetarian Lentil and Spinach Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until onion is translucent.
  3. Add diced carrot and chopped celery, cook for another 5 minutes.
  4. Stir in canned tomatoes and vegetable broth.
  5. Add rinsed green lentils, bring to a boil.
  6. Reduce heat and simmer for 25 minutes or until lentils are tender.
  7. Stir in spinach and season with salt and black pepper.
  8. Cook for an additional 5 minutes until spinach is wilted.
  9. Serve hot.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 40 g 3.3 g
Fibre 30 g 2.5 g
Salt 2 g 0.2 g
Sugar 15 g 1.3 g
Carbohydrates 120 g 10.0 g
Fat 20 g 1.7 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 200
    g
     green lentils
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add diced carrot and chopped celery, cook for another 5 minutes.

Stir in canned tomatoes and vegetable broth.

Add rinsed green lentils, bring to a boil.

Reduce heat and simmer for 25 minutes or until lentils are tender.

Stir in spinach and season with salt and black pepper.

Cook for an additional 5 minutes until spinach is wilted.

Serve hot.

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