Halal Lentil And Spinach Stew Recipe

About this recipe

A hearty and flavorful Halal-friendly lentil and spinach stew, perfect for a comforting dinner. Packed with vegetables, herbs, and pasta, this dish is both nutritious and satisfying.

Ingredients

• - Thyme Bunched Herb
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 700G Navarrico Lentejas - Brown Lentils, 700G
• 1 Kg Tomatoes 1kg
• - Reggia Couiglie Piccole 500g
• - Knorr Stock Cubes Vegetable
• 395G D'Aucy Chopped Spinach
• - Ktc Vegetable Oil

Instructions

1. 1. In a large saucepan or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add 2 chopped onions and 2 minced garlic cloves, cooking for about 5 minutes until softened and fragrant.
2. 2. Stir in 2 diced carrots, 2 diced stalks of celery, 1 cup of rinsed lentils, and 1 cup of chopped fresh spinach. Add 8 cups of water, 2 vegetable stock cubes, 2 teaspoons of oregano, and 1/2 teaspoon of thyme. Mix well.
3. 3. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes, allowing the flavors to meld and the lentils to begin softening.
4. 4. Add 1 diced tomato and 1 cup of pasta to the pot. Stir well and continue simmering for another 10 to 15 minutes, or until the pasta is tender and the lentils are fully cooked.
5. 5. Taste and adjust seasoning if needed. Serve the stew hot, garnished with additional fresh herbs if desired.