in Recipes

Lentil and spinach stew

updated

Spread the love

Ingredients for 2 servings:

  • 3 potatoes
  • 800 ml water
  • 1 tbsp stock powder
  • 130 g spinach, frozen cubes
  • 1 gr. can/n Lentils (800 g), ready to cook, 530 g net weight
  • n. B. Vinegar, approx. 2 – 3 tbsp
  • 1 tsp mustard, grainy
  • 1 tsp thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fits perfectly into the winter season

For the stew, peel and dice the potatoes, then cook them in the broth for about five minutes. Once the five minutes are up, add the diced spinach and cook for another eight minutes. Then add the lentils and heat briefly, then season to taste with salt, pepper, more broth, thyme, mustard, and 2-3 tablespoons of vinegar.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grilled pineapple with spiced caramel

Sauerkraut with smoked pork