Bored of your typical steamed spinach? This spinach and green lentil stew is the perfect healthy comfort food. I love enjoying this dish over a bed of rice and a generous squeeze of fresh lemon juice. This guilt-free dish is also perfect for meal prep since it microwaves beautifully.
2 tbsp olive oil
1 medium yellow onion, diced
1 medium red onion, diced
1 large green pepper, diced
1 large jalapeno, minced
5 garlic cloves, minced
1 large or 2 medium tomatoes, diced
1 tbsp Yemeni Hawayij
Salt to taste
1 cup uncooked green lentils
1 tbsp Better Than Bouillon
1 lb frozen chopped spinach
1/2 cup green onions, sliced
1 cup cilantro, chopped
Rinse green onions then boil in water until tender.
In a saute pan, heat olive oil then saute onions, green pepper, jalapeno and garlic until the vegetables are browned on the edges.
Add diced tomatoes, Better than Bouillon, and Yemeni Hawayij. Mix well and allow to cook until tomatoes are broken down.
Add frozen spinach (no need to defrost) and incorporate with the onion tomato mixture.
Add the cooked green lentils then add salt to taste.
If the mixture feels too dry, add a splash of water or chicken broth.
Once the spinach is cooked through, add the chopped fresh green onions and cilantro. Mix until well combined and only cook for another minute or two.
Serve with fresh lemon wedges.
This is delicious over some rice or with warm naan/pita bread.
Use leftovers to stuff crescent rolls or make puff pastry samosas.