Moroccan-Spiced Lentil and Spinach Stew
10min
15min
3
396
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Chef's Note
To elevate this simple stew, top each bowl with a dollop of plain Greek yogurt or a squeeze of fresh lemon juice just before serving to balance the warm spices.
Tags
Ingredients
1 medium yellow onion
3 cloves garlic cloves
1 tsp ground cumin
1/2 tsp ground cinnamon
14.5 oz canned crushed tomatoes
30 oz canned brown lentils
3 oz baby spinach
3 pieces pita bread
Instructions
- 1
Peel and finely chop 1 medium yellow onion. Peel and mince 3 cloves of garlic. Drain and rinse 30 oz of canned brown lentils.
- 2
Heat 1 tbsp of olive oil in a medium Dutch oven or deep skillet over medium heat.
- 3
Add the chopped yellow onion to the pan and cook for 4 minutes, stirring occasionally, until softened and translucent.
- 4
Stir in the minced garlic, 1 tsp of ground cumin, and 1/2 tsp of ground cinnamon. Cook for 1 minute, stirring constantly to prevent the garlic from burning.
- 5
Add the 14.5 oz of canned crushed tomatoes, the drained brown lentils, 1/2 cup of water, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir well to combine.
- 6
Bring the mixture to a simmer, turn the heat down to medium-low, and let it cook uncovered for 8 minutes to allow the flavors to meld.
- 7
Stir in 3 oz of baby spinach a handful at a time, and cook for 1 to 2 minutes until the spinach is completely wilted.
- 8
While the spinach wilts, warm 3 pieces of pita bread in a dry skillet over medium heat for 30 seconds on each side.
- 9
Divide the stew among 3 bowls and serve hot alongside the warmed pita bread.
Nutrition Information (per serving)
396
18g
68g
6g
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