Moroccan · Main course
Spinach & Lentil Vegan Stew
Earthy lentils and plenty of wilted spinach simmered with onion, garlic, cumin, coriander and lemon make a green, iron-rich vegan stew that is nourishing and quick. Loosely inspired by Moroccan greens-and-pulse cooking, it is finished with a bright squeeze of lemon and eaten with bread or over grains.
- Prep
- 12 min
- Cook
- 35 min
- Total
- 47 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g brown or green lentils
- 300 g spinach, washed and chopped
- 2 onions, chopped
- 4 garlic cloves, crushed
- 2 tsp cumin, 1 tsp coriander, 1 tsp paprika
- 400 g chopped tomatoes
- 5 tbsp olive oil
- Juice of 1 lemon
- 1 litre water or stock, salt and pepper
Method
- 1
Start the base
Soften the onions and garlic in the oil, then stir in the cumin, coriander and paprika.
- 2
Simmer the lentils
Add the lentils, tomatoes and water and simmer for 25–30 minutes until the lentils are tender.
- 3
Wilt the spinach
Stir in the spinach a handful at a time and cook a few minutes until wilted into the stew.
- 4
Season and brighten
Season well now the lentils are soft, and stir in the lemon juice.
- 5
Serve
Ladle into bowls, drizzle with olive oil, and serve with bread or over couscous or rice.
Chef's tips
- Add the spinach at the very end so it keeps its colour and does not turn drab.
- Season with salt only once the lentils are tender.
- A good squeeze of lemon at the end lifts the whole earthy stew — do not skip it.
Frequently asked questions
Can I use frozen spinach?
Yes. Add about 200 g frozen spinach, thawed and squeezed dry, in place of fresh. Stir it in near the end and heat through.
How do I make it heartier?
Add a tin of chickpeas with the lentils, or serve it over rice or couscous. A dollop of plant yoghurt and a drizzle of harissa oil on top are lovely too.