4–6 servings
Ingredients
- 2 tbsp olive oil
- 1 red onion roughly sliced
- 3 cloves garlic roughly chopped
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 4 large tomatoes chopped
- 1.5 litre veg stock
- 200 g red lentils rinsed
- 250 g chickpeas drained
- 250 g butter beans drained
- 2 tbsp runny tahini
- 200 g spinach chopped
- 1 big handful dill
- 1/2 tsp sea salt and back pepper
For the toppings
- Pinch za’atar
- More tahini
- Extra Virgin oil
Instructions
- Cook the onion in the oil on a medium heat for approx 10 minutes until soft
- Add the garlic and spices to the mix and cook for a further minute.
- Add in the chopped tomatoes and cook for a few minutes until they are soft then add the stock and lentils. Simmer for 10–15 minutes until the lentils are soft.
- Add in the chickpeas and beans and spinach. Cook for a further few minutes until the spinach has wilted.
- Stir in the tahini and dill and season well.
- Serve with topped with za’atar, tahini and extra virgin olive oil.
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