Golden Zesty Lentil Stew
Our Week 31 recommendation delivers a powerhouse of nutrition without breaking the bank. By using budget-friendly red lentils and warming spices, this stew provides a fiber-rich, satisfying meal that is both incredibly healthy and kind to your wallet.
Ingredients
- Dried red lentils300 g
- Yellow onion1 pc
- Garlic cloves3 pcs
- Fresh ginger, grated1 tbsp
- Turmeric powder1 tsp
- Ground cumin1 tsp
- Canned crushed tomatoes400 g
- Vegetable broth800 ml
- Fresh spinach100 g
- Lemon (juice only)0.5 pc
- Cooking oil1 tbsp
Instructions
Finely dice the onion and mince the garlic. Heat oil in a large pot over medium heat and sauté the onion, garlic, and grated ginger until soft and fragrant.
Add the turmeric and cumin to the pot. Stir constantly for about 1 minute to toast the spices, which unlocks a deeper flavor for the stew.
Rinse the red lentils under cold water. Add them to the pot along with the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
Fold in the fresh spinach until it wilts. Stir in the lemon juice and season with salt and pepper to taste. Serve warm, optionally with a side of brown rice or whole-wheat bread.
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