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.
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