Lentil and Spinach Stew

Ingredients

• 1.5 cups brown lentils
• 1 onion, chopped
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1.2 litres stock
• 200g spinach
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt

Instructions

1. Soften the onion and garlic in oil.
2. Add the cumin and paprika.
3. Stir in the lentils and stock; simmer 20 minutes.
4. Add the spinach and cook 3 minutes until wilted.
5. Finish with lemon juice and a glug of olive oil.

Serving suggestions

• Serve with bread.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions