Hearty Lentil And Spinach Stew Recipe

About this recipe

This diabetic-friendly dinner features a hearty lentil and spinach stew, packed with vegetables and warm spices. A satisfying and nutritious option for solution seekers looking for a wholesome meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 400 g Delichic Raw Chicken Stock Broth
• 500 g 24 Mantra Organic Malka Masoor
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 100 g Kale Leaf
• 100 g Jk Jeera Powder / Cumin Powder
• 50 g Zoff Premium Indian Bay Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Heat 2 tablespoons of olive oil in a heavy soup pot over medium heat.
2. 2. Add 1 cup of diced smoked turkey, 2 diced onions, 1 diced green pepper, and 1 diced carrot to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
3. 3. Stir in 4 minced garlic cloves, 1/4 teaspoon of dried thyme, 1/2 teaspoon of ground cumin, and 1 bay leaf. Cook for an additional 2 minutes to release the aromas of the spices.
4. 4. Add 8 cups of chicken stock, 1/2 pound of dried lentils, and 1 pound of diced tomatoes to the pot. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to low, partially cover the pot, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the lentils are tender.
6. 6. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. 7. Stir in 12 ounces of shredded spinach and cook for an additional 5 minutes until the spinach is wilted.
8. 8. Remove the bay leaf and serve the stew hot.