Middle Eastern Lentil & Spinach Stew

Ingredients

• 150 g Brown lentils
• 1 tbsp Olive oil
• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 200 g Canned diced tomatoes
• 100 g Spinach, fresh
• 300 ml Vegetable broth (gluten‑free)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Rinse lentils and set aside.

2. 2

   Heat olive oil in a pot; sauté onion until translucent, about 4 minutes.

3. 3

   Add garlic, cumin, and coriander; cook 1 minute.

4. 4

   Stir in lentils, tomatoes, and vegetable broth; bring to a boil.

5. 5

   Reduce heat and simmer 25 minutes, stirring occasionally.

6. 6

   Add spinach and cook 3‑4 minutes until wilted.

7. 7

   Season with salt and pepper; serve hot.