Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of brown lentils thoroughly under cold water and set aside.

2. 2

   Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat, then add 1 chopped red onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the rinsed 1 cup of brown lentils, 1 (14.5 ounce) can of diced tomatoes (undrained), and 4 cups of vegetable broth to the pot, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally.

6. 6

   Stir in 5 ounces of fresh baby spinach and 1/4 cup of chopped fresh dill, cooking for 2-3 minutes until the spinach wilts, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

7. 7

   In a small bowl, whisk together 1/4 cup of tahini with 2 tablespoons of fresh lemon juice and 2 tablespoons of warm water until smooth and creamy.

8. 8

   Ladle the hot lentil stew into bowls and drizzle 1 tablespoon of the lemon-tahini mixture over each serving before serving.