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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.
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