Lebanese Lentil Stew

Servings: 8

Diet: Vegan, Vegetarian, & Gluten-Free

Per Serving: 190 Calories | 31g Carbs | 4g Sugar | 7g Fiber | 3.5g Fat (0.5g Sat Fat) | 8g Protein | 160mg Sodium

Ingredients

• 2 tablespoons oil
• 2 large onions, diced
• 5 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup green lentils, washed
• 8 cups low-sodium vegetable broth
• 1 (16 ounce) can spinach, no salt added
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 cup cilantro, chopped
• ¼ cup lemon juice

Instructions

1. Heat oil over medium heat in a large pot. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until golden brown, about 1 minute.
2. Stir in potatoes, lentils and broth. Bring to a boil, then lower heat to a simmer until lentils and potatoes are tender, about 30 minutes.
3. Stir in the spinach, cinnamon, cumin and salt. Add more broth or water for a thinner consistency if desired. Cook until heated through.
4. Turn off heat and stir in the cilantro and lemon juice to taste.

Reduce Food Waste: When using fresh soft herbs, use the stems, too – they have the same flavor as the leaves with added crunch!

Ingredient Swap: If you don’t have canned spinach on hand, try any canned, fresh or frozen greens.

Download the Recipe Card

Also available in: