Ispanaklı Mercimek (Spinach and Red Lentil Stew with Lemon)
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Ingredients
- 200 g dried red lentils
- 300 g baby spinach
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 lemon, juiced
- 2 tbsp olive oil
- 600 ml vegetable stock
Nutrition (per serving)
- Calories
- 289 kcal
- Protein
- 15.5 g
- Carbohydrate
- 34.1 g
- of which sugars
- 4.5 g
- Fat
- 8.1 g
- of which saturates
- 1.2 g
- Fibre
- 7.9 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Stir in the ground cumin, dried red lentils and vegetable stock, cover and simmer for 20 minutes until the lentils are tender.
- 3
Add the baby spinach and cook for 3-4 minutes until wilted.
- 4
Stir in the lemon juice and season with salt and black pepper before serving.
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