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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
mins
Cook time:
45
minutes
mins
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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