Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 cups of yellow lentils thoroughly under cold water, then drain them well and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely diced yellow onion and sauté until softened and translucent, about 5 to 7 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of turmeric, and 0.25 teaspoon of red chili flakes, cooking for 1 minute until fragrant.

4. 4

   Add the drained yellow lentils, one 400-gram can of undrained diced tomatoes, and 4 cups of vegetable broth to the pot, bringing the mixture to a gentle boil before reducing heat to low and simmering for 30 minutes, or until the lentils are tender.

5. 5

   In a small bowl, whisk together 2 tablespoons of white miso paste with 0.25 cup of the hot stew liquid until smooth, then stir the miso mixture back into the pot.

6. 6

   Fold in 5 ounces of roughly chopped fresh spinach and continue to simmer for 5 minutes, until the spinach is wilted and tender.

7. 7

   Stir in 2 tablespoons of fresh lemon juice, then season the stew with salt and black pepper to taste, adding about 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to start.

8. 8

   Serve the Miso-Kissed Egyptian Yellow Lentil and Spinach Tagine hot, garnished with fresh parsley or cilantro if desired.