Ingredients:

  • 1 cup (200g) Split Red Lentils, rinsed
  • 3 cups (720ml) Low sodium vegetable broth
  • 2 tbsp Extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 4 cups (150g) Fresh baby spinach, roughly chopped
  • 1 cup (225g) Diced tomatoes
  • 1 large Lemon, juiced
  • 1 pinch black pepper

Instructions:

  1. Place 1 cup (200g) red lentils in a fine mesh sieve and run under cold water until the water runs clear.
  2. Heat 2 tbsp olive oil in your pot over medium heat and add the diced onion. Cook for 5 mins until translucent and fragrant.
  3. Stir in 3 cloves minced garlic, 1 tbsp grated ginger, 1 tsp turmeric, and 1 tsp cumin. Sizzle for 60 seconds until the aroma fills the room.
  4. Add 1 cup (225g) diced tomatoes.
  5. Pour in 3 cups (720ml) vegetable broth and the rinsed lentils. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 20 mins until lentils are soft and have absorbed most liquid.
  7. If the mixture looks too dry at 15 mins, add 1/4 cup extra broth to prevent sticking.
  8. Stir in 4 cups (150g) chopped baby spinach. Fold gently until the leaves wilt into a vibrant green.
  9. Turn off the heat and stir in the juice of 1 large lemon and a pinch of black pepper.
  10. Let the dish sit for 2 minutes until the flavors meld into a velvety stew.