Quick Green Lentil Stew with Super Greens

This is my recipe for quick green lentil stew with super greens, it’s made out of store cupboard and fridge staples and can literally be cooked in 20 minutes.

I made this recipe with the Soil Associations Organic September campaign in mind which is all about providing simple ways to incorporate more organic foods into your diet in easy and affordable ways.

Although I would usually use dried lentils as they are the most cost effective way to eat them I think that using tinned organic lentils (or beans) are a healthy shortcut to a wholesome and substantial meal in minutes.

I love the earthy comforting lentils combined with the little kick of chili, super healthy greens and lemon juice – perfect for when the weather is getting colder.

I’ve topped my stew with some leftover spinach pesto which is just delicious (but optional). Other delicious toppings would be; pine nuts, olives, capers, or fresh herbs. I’m more than happy to eat this satisfying stew on its own but would be amazing with rice, quinoa, or chunks of bread.

Lentil Stew

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

Info

 

  2-4 servings
  5 minutes preparation time
  20 minutes cook time

Ingredients

  • 1 onion roughly chopped
  • 1 tbsp organic coconut oil – I used Coconut Merchant
  • 4 cloves garlic sliced
  • 1 tsp chilli flakes
  • 2 x cans organic green lentils
  • 4 organic plum tomatoes roughly chopped
  • 1/2 pint water
  • 1 tbsp organic veg stock
  • 3 handfuls greens (spring, spinach or kale)
  • Sea salt and black pepper
  • Spinach pesto

Directions

  1. Fry the onions with the coconut oil in a pan on a medium heat until they have softened, add in the garlic and chilli flakes and fry for a minute further.
  2. Add in the lentils (with their water), the chopped tomatoes, water, veg stock and lemon juice and bring to the boil. Simmer for 15 minutes then add in the leafy greens. Stir into the stew until they wilt.
  3. Top with pesto and more chilli flakes. Great with wholegrain rice, quinoa or flatbreads.

2 Comments

  1. Mike on January 23, 2017 at 8:53 am

    Cooked this for dinner in the Sydney summer tonight. Loved it!

    • Niki on January 25, 2017 at 12:59 pm

      Hi Mike
      I’m really glad you liked it!

      Best
      Niki xx

Leave a Comment





Recipe Tags: Lentils dinner greens soup vegan

Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.