Spinach and Herb Stew with Crispy Lentils

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

5 stars (3) Rate this recipe

Preparation 15 MIN

Cooking 25 MIN
Servings 4

Ingredients
Preparation

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.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $

SHOP NOW

Spinach and Herb Stew with Crispy Lentils

Ingredients

Preparation

To help you with this recipe

Chef’s Knife

Healthy Pick