This recipe was gifted to me all the way from Seattle by my newly Vegan friend Jarrell. He gave it to me in January to keep me warm and healthy during the cold Winter months in Ohio, however I just got around to making it- 2 months later! (Im sorry Jarrell!) Up until last week I had never cooked with lentils before, can you believe it?! ( check our instagram for the red lentil “bolognese” I recently made and our recipe section for the green lentil salad G made a few weeks ago!) This recipe was always in the back of my mind, as I know lentils are a super healthy food that should be making an appearance in my diet on a weekly basis. Did you know one serving of lentils provide you 10g of protein and 43% of your RDA of fiber? Most of which is insoluble fiber, sure to keep your digestive system happy and in check. The legumes had me sold already, but I also couldn’t get the very convincing description Jarrell prefaced the recipe with out of my mind:
“You know when you taste something and it taste so good, you feel the need to exclaim? This happened upon my first taste of this stew!” If that doesn’t make you want to try this recipe than I don’t know what will!
As we head into spring you may be thinking “ugh not another hot stew”, but the lemon and fresh mint actually makes this dish very refreshing and spring-like, in my opinion. This meal is vegan, but if you would like to add animal protein, shredded chicken and crumbled feta cheese would both pair nicely in this stew. I decided to keep with the middle eastern theme and freshness of the stew, and served it with a simple shirazi salad and a wedge of lemon. I hope you enjoy!
Lemony Lentil Stew with Greens:
- 2 tablespoons of olive oil
- 2 cloves of minced garlic
- 1 small yellow or white onion, chopped (optional)
- 4 cups of vegetable broth
- 1 cup of spring water (optional)
- 1 cup of rinsed green lentils
- 4 small red-skinned potatoes or 2 medium sweet potatoes, chopped into 1/2 inch pieces
- 1 large lemon plus more for garnish
- 8 cups of fresh spinach or greens of your choice.
- 1/4-1/2 teaspoon of cayenne pepper
- 1/4 c fresh mint leaves, chopped
- Salt & Pepper
In a large pot, heat olive oil over medium heat. Add the garlic and onion (if using) cook until fragrant. Add the liquid and lentils; bring to a boil, reduce heat and simmer for 10 minutes with the lid on. Add potatoes and cook uncovered for about 15-20 minutes stirring occasionally until potatoes and lentils are tender. Grate half of the lemon into the stew and add the juice from the lemon. Stir in remaining seasonings and spinach, cook until spinach is wilted, about two minutes. Mix in mint and taste test for seasoning. Serve with extra mint, lemon wedges, and/or crumbled feta and shirazi salad.
Shirazi Salad Recipe:
- 2 small Persian cucumbers
- 1 Vine ripened tomato
- drizzle of olive oil
- lemon juice
- salt and pepper to taste
Cut the cucumber and tomato into 1/2 inch pieces, toss with remaining ingredients.