Spinach and Herb Stew with Crispy Lentils

Spinach and Herb Stew with Crispy Lentils

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

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

Personal Note

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