DEEP GREEN LENTIL STEW WITH SPINACH AND TAHINI

GREMOLATA GARNISH:

  • ½ cup flat leaf parsley, finely chopped
  • finely grated zest of 1 lemon
  • 1 clove of garlic, finely minced

SOUP:

  • 1 tablespoon olive oil, plus extra for serving
  • 1 medium yellow onion, chopped
  • 1 stick of celery, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • sea salt and ground black pepper, to taste
  • 1 lb (454 grams) yukon gold potatoes, chopped into 1-inch pieces
  • 1 cup green lentils, rinsed
  • 4 cups (1 L) vegetable stock, plus extra to thin if necessary
  • 3 cups baby spinach
  • ½ cup (packed)  flat leaf parsley, chopped, plus extra for serving
  • ½ cup (packed) fresh basil leaves, chopped, plus extra for serving
  • ¼ cup tahini
  • Juice of ½ a lemon, plus extra for serving
  • 1 teaspoon gluten-free tamari 
  • chili flakes/Aleppo chili (optional)

DEEP GREEN LENTIL STEW WITH SPINACH AND TAHINI

Directions

  1. Make gremolata: In a small bowl, combine the parsley, lemon zest and garlic, Stir to mix and set aside.
  2. Heat a large, heavy-bottomed soup pot over medium heat. Add the oil to the pot. Add the onions and celery to the pot. Saute the onions and celery until very soft and slightly browned, about 6 minutes. Add the garlic, coriander, cumin, salt and pepper to the pot and stir. Keep cooking the vegetables and spices for another minute.
  3. ...........
  4. Read more at http://thefirstmess.com

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