Vegan Spinach Stew

When the weather is cool outside, its perfect for a stew or a warm bowl of soup. Stews and soups are beneficial to the body because they contain lots of nutrients. Most stews and soups include a variety of different vegetables, and they can easily be prepared in the crock pot at the start of your day. The beauty of a stew or soup is that there is endless possibilities of what can be created, just start with a base, and add vegetables alone with herbs and spices. Remember cooking is like science, its experimenting with different elements to create something magical.

”Let food be thy medicine, and medicine be thy food.”- Hippocrates

Vegan Spinach Stew

Vegan Spinach Stew

Serves: 4 Prep: 5 mins Cook: 20 mins


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


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 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.

*Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

*Lentils are packed with B vitamins, magnesium, zinc and potassium.

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