VEGAN SPINACH STEW
A great recipe to help support your immune system and help ward off winter bugs through the festive season…spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, & calcium. Vitamins C is an antioxidant that helps to destroy free radicals and support the body's natural immune response. Lentils are packed with B vitamins, magnesium, zinc and potassium. Zinc is a mineral that can help boost white blood cells, which defend against invaders.
INGREDIENTS
Serves 4
14 oz. (400g) spinach, fresh
2 cups (400g) lentils, can, drained
2 cloves garlic, chopped
2 tbsp. tahini
1 tbsp. coconut oil
1 ½ cup (300g) chickpeas, can, drained
½ cup (15g) parsley, chopped
½ cup (15g) basil, chopped
1 onion, chopped
1 tsp. ground coriander
1 tsp. ground cumin
2 cups (500ml) vegetable stock
Method…
Heat a large pot over medium heat, add the spinach with a splash of water and cook until wilted. Remove from pan and allow to cool.
In the same pot, heat the coconut oil and cook the onion and garlic until frequent and soft.
Add the cumin and coriander powder and mix well, fry together with the onion for another 2 minutes.
Next, add the lentils and pour in the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered.
Put the spinach together with the parsley and basil in a high-speed blender or food processor and mix until smooth. Stir in the tahini and season with salt and pepper.
Add the spinach mixture and chickpeas to the lentils and warm through to serve.
