Servings: 4 Servings
- 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
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.
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.
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