A warming and hearty stew made with quick-cooking red lentils, sweet carrots, and nutrient-rich spinach. Infused with cumin and coriander, this budget-friendly dish is both satisfying and incredibly flavorful.
Ingredients
- 15ml olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, diced (approx. 200g)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 250g red lentils, rinsed
- 30g tomato paste
- 1 liter vegetable broth or water
- 200g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, and sauté for 5-7 minutes until they begin to soften.
- 2.Stir in the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3.Add the rinsed red lentils and tomato paste to the pot. Stir continuously for one minute to toast the lentils and incorporate the paste.
- 4.Pour in the vegetable broth or water, stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the lentils are tender and have thickened.
- 5.Add the fresh spinach to the pot in batches, stirring until it wilts completely into the stew. This should take about 2-3 minutes.
- 6.Remove the pot from the heat. Squeeze in the fresh lemon juice and season with salt and pepper to your preference. Serve hot.
Nutrition Information
Why this recipe
This recipe is built on fiber-rich lentils for plant-based protein and sustained energy. Carrots and spinach add a wealth of vitamins and antioxidants, making this a nutritious, low-fat, and deeply satisfying budget-friendly meal.
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