Zesty Spinach and Lentil Stew
This Zesty Spinach and Lentil Stew is a delightful blend of vibrant flavors and nutritious ingredients. The earthy red lentils combine beautifully with fresh spinach and a touch of zesty lemon to create a heartwarming dish that is both filling and refreshing. Perfect for warming up on a chilly day, this soup not only satisfies your hunger but also nourishes your body. With the addition of Greek yogurt, it offers a creamy finish that elevates every spoonful. Enjoy this soup as a main dish or a side to your favorite meal.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
Red Lentils
2 cups (Rinsed and drained)
Vegetable Broth
4 cups (No preparation needed)
Bay Leaves
3 (No preparation needed)
Olive Oil
2 tablespoons (No preparation needed)
Small Onion
1, chopped (Chopped)
Celery Ribs
2, minced (Minced)
Ground Cumin
1 tablespoon (No preparation needed)
Lemon Juice
3 tablespoons (Freshly squeezed)
Fresh Spinach
2 cups (Chopped)
Greek Yogurt
1/4 cup (Optional for serving)
Instructions
1
In a large, heavy-bottomed pot, combine the rinsed lentils with the vegetable broth and bay leaves. Bring the mixture to a boil.
2
Once boiling, reduce the heat to low and let the lentils simmer uncovered for 30-40 minutes, stirring occasionally, until they are very soft. Add water as needed, one cup at a time, to prevent sticking.
3
While the lentils are cooking, heat the olive oil in a skillet over low heat. Add the chopped onion and sweat for about 10 minutes, stirring frequently until translucent.
4
Next, add the minced celery and ground cumin to the onions and cook for an additional 5 minutes, allowing the vegetables to soften and the flavors to meld.
5
Once the lentils are cooked, remove the bay leaves and stir in the sautéed onion, celery, and cumin mixture. Add the lemon juice and mix well.
6
Using an immersion blender or working in batches with a countertop blender, puree the soup to your desired consistency. If you prefer a thinner soup, add more broth or water during blending.
7
After pureeing, stir in the chopped spinach and let the soup warm through for a few minutes. Adjust the seasoning with more lemon juice or olive oil as needed.
8
Serve warm, adding a dollop of Greek yogurt to each bowl as a delicious garnish if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Spinach and Lentil Stew?
It is a nutritious and heartwarming dish made with red lentils, fresh spinach, and a touch of lemon, often finished with a dollop of Greek yogurt.
Is this recipe vegetarian?
Yes, the recipe uses vegetable broth and plant-based ingredients, making it completely vegetarian.
Is this lentil stew vegan?
The base of the stew is vegan; simply omit the optional Greek yogurt garnish to keep the entire dish vegan.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What type of lentils are used in this stew?
The recipe calls for 2 cups of red lentils, rinsed and drained.
How long do the lentils need to cook?
The lentils should simmer for 30-40 minutes until they are very soft.
Do I need to soak the lentils before cooking?
No soaking is required for red lentils; just rinse and drain them before adding them to the pot.
What kind of broth is recommended?
The recipe specifies using 4 cups of vegetable broth for the best flavor profile.
When do I add the spinach?
Add the chopped fresh spinach after the soup has been pureed, letting it warm through for a few minutes.
How do I make the soup creamy?
The creamy texture is achieved by pureeing the soup with an immersion blender and adding an optional dollop of Greek yogurt.
Can I make this soup without a blender?
Yes, if you prefer a chunkier texture, you can skip the pureeing step and enjoy it as a rustic stew.
What spices are used in this recipe?
The primary spice used is ground cumin, which adds an earthy flavor that complements the lentils.
How many bay leaves are needed?
You will need 3 bay leaves to infuse the lentils while they simmer.
When should I remove the bay leaves?
Remove the bay leaves after the lentils are finished cooking and before you blend the soup.
What is the purpose of the lemon juice?
Lemon juice provides a zesty brightness that balances the earthy tones of the lentils and cumin.
How should I prepare the onion?
The recipe suggests using one small onion, finely chopped and sautéed until translucent.
How do I prepare the celery?
The two celery ribs should be minced and sautéed with the onions to soften them.
Is this stew gluten-free?
Yes, all the ingredients listed, including lentils and vegetables, are naturally gluten-free.
Can I use frozen spinach instead of fresh?
While fresh spinach is recommended for texture, frozen spinach can be used if thawed and squeezed dry first.
What should I do if the soup is too thick?
You can add more vegetable broth or water, one cup at a time, during the cooking or blending process to reach your desired consistency.
How do I sauté the vegetables properly?
Heat olive oil in a skillet over low heat and sweat the onions for 10 minutes before adding the celery and cumin.
Can I store leftovers of this stew?
Yes, store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Is this recipe freezer-friendly?
Yes, this lentil stew freezes very well for up to 3 months. Thaw in the fridge before reheating.
How much olive oil is required?
The recipe uses 2 tablespoons of olive oil for sautéing the vegetables.
Can I add other vegetables?
Certainly! Carrots or bell peppers would make excellent additions to the vegetable sauté.
What can I serve with this stew?
It pairs beautifully with crusty bread, pita, or a simple side salad.
Is this dish high in fiber?
Yes, red lentils and spinach are both excellent sources of dietary fiber.
How much Greek yogurt is suggested for serving?
The recipe suggests 1/4 cup total, distributed as a dollop on each serving bowl.
Can I use brown lentils instead of red?
You can, but brown lentils take longer to cook and will not break down as easily as red lentils, resulting in a different texture.
How much cumin should I add?
The recipe calls for 1 tablespoon of ground cumin to properly season the stew.