Page title and description
Vegetarian mains
Moroccan spinach, sweet potato and lentil stew
Ingredients
- 1 large or 2 small shallots
- 1 celery stalk
- oil for frying
- ½ tin chickpeas
- 50g red lentils
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp smoked paprika
- pinch of saffron
- 1 tin chopped tomatoes
- 1 large or 2 small sweet potatoes
- 1 garlic clove
- 1 lemon
- 20g toasted and chopped almonds
- 200g spinach
- ½ tbsp dried coriander leaves
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Peel and slice the shallot(s). Finely dice the celery stalk. Warm 1 tbsp oil in a large saucepan. Gently fry the shallot and celery for 5 mins. -
Step 2
Meanwhile, drain the chickpeas and coarsely chop half of them (save the rest for use in other meals). Rinse the lentils. -
Step 3
Add the chickpeas, lentils, ground coriander, ground cumin, ground ginger, smoked paprika and saffron to the pan. Cook for 2 mins. -
Step 4
Add the tomatoes. Refill the tin with water and add that, too. Season and simmer for 20 mins, until the lentils are soft. -
Step 5
Meanwhile, peel the sweet potato(es) and cut into 1cm dice. Add to the stew. Peel and finely chop 1 garlic clove and add that, too. -
Step 6
Finely zest the lemon. Mix the zest with the almonds and a pinch of salt. -
Step 7
Trim away and discard any large stalks from the spinach. Roughly shred the leaves and wash well. -
Step 8
When the stew is just ready, stir in the dried coriander leaves and spinach until wilted. Taste, and adjust the seasoning. -
Step 9
Serve in deep bowls with the zest and nut mix sprinkled on top and wedges of lemon on the side.
