Name: Spinach and Herb Stew with Crispy Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 can (14 oz/398 ml) lentils, rinsed and drained; ¼ cup (60 ml) olive oil; 1 onion, thinly sliced into half-moons; 2 garlic cloves, chopped; 1 tsp ground turmeric; 4 cups (1 litre) low-sodium chicken or vegetable broth; 6 cups (140 g) baby spinach, coarsely chopped; 1 cup (35 g) dill, coarsely chopped, plus more for serving; ½ cup (20 g) parsley, coarsely chopped, plus more for serving; ½ cup (20 g) cilantro, coarsely chopped, plus more for serving; ¼ cup (10 g) mint, coarsely chopped, plus more for serving; 2 cups (300 g) cooked basmati rice, hot; ½ cup (125 ml) plain Greek yogurt; Lemon wedges, for serving

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, toss the lentils with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 15 minutes, stirring halfway through, or until slightly crispy. Set aside.
- Meanwhile, in a large skillet over medium-high heat, brown the onion in the remaining oil for 5 minutes. Add the garlic and turmeric. Continue to cook over medium heat for 2 minutes while stirring. Add the broth. Bring to a boil. Simmer for 10 minutes or until the liquid is reduced by one-third.
- Add the spinach and herbs to the skillet. Mix well. Cook for 2 minutes or until the spinach is just wilted. Season with salt and pepper.
- Serve the stew in shallow bowls. Top with the rice and crispy lentils. Garnish with yogurt and fresh herbs. Serve with lemon wedges.

Spinach and Herb Stew with Crispy Lentils

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