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Vegan Spinach Stew

A Filling Dish Packed Full of Goodness and Flavour. Serve with warm crusty bread or maybe some fresh vegetables on the side.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Lebanese
Keyword: Dairy Free, Gluten Free, Main Course, Vegan, Vegetarian
Servings: 4 Servings
Calories: 398kcal

Ingredients 

  • 400 grams Spinach (Fresh)
  • 400 grams Lentils (Drained)
  • 2 Cloves Garlic ((Chopped))
  • 2 tbsp Tahini
  • 1 tbsp Coconut Oil
  • 300 grams Chickpeas (Drained)
  • 15 grams Parsley (Chopped)
  • 15 grams Basil (Chopped)
  • 1 Onion (Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 500 ml Vegetable Stock

Instructions

  • Heat a large pot over medium heat, add the spinach with a splash of water and cook until wilted. Remove from pan and allow to cool.
  • In the same pot heat the coconut and cook the onion and garlic until frequent and soft.
  • Add the cumin and coriander powder and mix well, fry together with the onion for another 2 minutes.
  • Next, add the lentils and pour in the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered.
  • Put the spinach together with the parsley and basil in a high-speed blender or food processor and mix until smooth. Stir in the tahini and season with salt and pepper.
  • Add the spinach mixture and chickpeas to the lentils and warm through to serve.

Notes

Immunity Boosting Fact
Spinach: Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Lentils: they’re packed with B vitamins, magnesium, zinc and potassium.

Nutrition

Calories: 398kcal | Carbohydrates: 52g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Sodium: 599mg | Potassium: 1860mg | Fiber: 40g | Sugar: 8g | Vitamin A: 10232IU | Vitamin C: 42mg | Calcium: 238mg | Iron: 14mg