4.1 from 96 votes
Lentil Stew
This North African lentil stew features a flavorful base of onions, garlic, tomatoes and herbs to which a generous amount of lentils and spinach are added and cooked through. An easy one-pot meal for cold days!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 239 kcal
Course:
Main Course
Cuisine:
North African
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 2 roma tomatoes diced into 1/4 inch dice
- 2 tablespoons tomato paste
- 1/4 cup mixed parsley and cilantro chopped
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 1/2 teaspoon dried coriander ground
- 1 teaspoon Turmeric
- 1 teaspoon paprika
- 3 cups vegetable stock (or water)
- 1 cup red lentils
- 5 cups fresh spinach leaves loosely packed
- 1/4 cup mixed cilantro and parsley chopped
Notes
- Sautee your onions and garlic on medium heat and don't be tempted to rush through this step by turning up the heat. The garlic should not brown as it will make your lentil stew bitter.
- You can use a cup of canned diced tomatoes instead of fresh tomatoes.
- Fresh spinach can be substituted with frozen, thawed spinach.