Herby Spinach Lentil Stew with Broccoli Steaks and Spelt Flatbreads

This glorious green stew with green lentils, courgette, spinach, and lots of lovely thyme. Healthy and totally more-ish.
Herby spinach lentil stew with broccoli steaks and spelt flatbreads

I made this delicious herby spinach lentil stew last week when the sky was grey, and I needed some delicious soul soothing comfort food.

This glorious green stew completely hit the spot – green lentils, courgette, spinach, and lots of lovely thyme. A squeeze of lemon for freshness and dollop of coconut yogurt for richness.

As the stew is quite earthy, I like to add a fresh and creamy mint coconut dip, which melts into the warm stew.

As I had some broccoli which needed using up, so I thought it would be the perfect addition, roasted with some oil and sea salt until crispy.

Delicious! But don’t worry if you don’t want to add this–the stew is fantastic on its own.

The fluffy spelt flatbreads soak up at the stew juices, but any fresh bread would be perfect.

Swaps; spelt flour is one of my favourites, but this would be great with quality plain, wholemeal or rye. Try Puy, brown, or mung beans instead of the green lentils I used here. Coconut yogurt/cream adds creaminess, but you can also use any thick and creamy plant-based yogurt or oat cream.

Enjoy the recipe, love Niki xx

The Recipe

Herby spinach lentil stew with broccoli steaks and spelt flatbreads

Herby Spinach Lentil Stew with Broccoli Steaks and Spelt Flatbreads

This glorious green stew with green lentils, courgette, spinach and lots of lovely thyme. Healthy and totally more-ish.
Prep time: 20 minutes
Cook time: 45 minutes
2-4 servings
5 from 3 votes

Ingredients

For the broccoli

  • Two heads of broccoli sliced into steaks
  • 2 tbsp olive oil
  • Pinch sea salt

For the stew

  • 2 tbsp olive oil
  • 1 onion roughy chopped
  • 1 large carrot finely chopped
  • 3 cloves garlic sliced
  • 200 g green lentils rinsed
  • 1 courgette chopped finely
  • 1 bunch of thyme
  • 700 ml vegetable stock
  • 150 g baby spinach washed and shredded
  • 3 tbsp coconut yogurt cream or oat cream
  • Black pepper
  • Big pinch sea salt flakes
  • 1/2 lemon juiced
  • 1 tbsp extra virgin olive oil

For the flatbreads

  • 150 g white spelt flour
  • Pinch sea salt flakes
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • Aprox 85ml water

For the creamy mint dressing

  • Big handful mint shredded
  • 4 tbsp coconut yogurt or plant-based yogurt
  • Pinch sea salt
  • Juice 1/2 lemon

Instructions

  • Heat your oven to 180c
  • Transfer the chopped broccoli to two baking trays and toss with the oil and salt.
  • Bake for 15 minutes, then flip over and bake for a further 15 until crispy on the outside and tender in the middle.

To make the stew

  • Add the oil to a large pan and on a medium heat, add the onions, fry for approx 10- 12 minutes until soft.
  • Add the garlic and carrots and fry for 2-3 minutes.
  • Now add the lentils, veg stock, half the thyme and courgette and simmer for 30 minutes.
  • Then add the spinach, coconut yogurt, and seasonings.
  • Simmer for a further 10 minutes.
  • Finally, add the lemon juice, olive oil and remaining thyme.

To make the flatbread

  • In a large bowl, add the flour, baking powder and salt. Stir to combine.
  • Now add the wet ingredients, mix thoroughly to combine and then transfer to a floured board.
  • Knead for a few minutes until you get a springy dough.

To cook

  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into four, then roll out the first flatbread.
  • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
  • Repeat.
  • Keep the flatbreads warm on a plate covered with a clean cloth.

To make the creamy mint dressing

  • Add all the ingredients to a jar and mix to combine.

To serve

  • Top the stew with the broccoli, creamy mint dressing and scoop up with the flatbreads.
Print Recipe

I'd love to hear your comments…

  • Monica
    4 years ago Reply

    Would i be able to sub the coconut yogurt for coconut cream from can?

  • Maddie Jerrard
    4 years ago Reply

    Hi there, would I be able to use tinned green lentils? If so, how would I need to alter the recipe, would I need less stock etc? Thank you

    • Niki
      4 years ago Reply

      Hi Maddie
      I’m sure you can – unfortunately i havent tried with tinned.
      As you say you would need to reduce the cooking time and liquid.
      Love
      Niki xx

  • Sara
    4 years ago Reply

    5 stars
    Hi Niki!

    I made this with my boyfriend last night and it was so yummy! I couldn’t find coconut yogurt so I used goat milk yogurt instead. We are not vegan, so that was ok. I also substituted buckwheat flour for spelt flour, and loved the flavor and texture of it. My bf made them pretty thin so that they more resembled tortillas but still a great partner with the stew.

    Loved the roasted broccoli and my favorite, hands down, is the mint dressing. SO delicious and easy, I predict that I will make it again and again to accompany a variety of dishes.

    Thank you!

    • Niki
      4 years ago Reply

      Hi Sara
      Love your additions! And I know – the mint dressing is the best!

      Much love, Niki xxx

  • joanna
    4 years ago Reply

    5 stars
    just made this for my family and it was amazing!! the stew is so flavorful and fits perfectly with the mint dressing. thank you so much for sharing!

  • Keeley
    4 years ago Reply

    5 stars
    I made this recipe and it was gorgeous. I am not a natural cook, I have to follow a recipe to the dot and this was so simple to make. If I had been served this in a restaurant I would have been over the moon. Highly recommend it. 🙂

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