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Creamy Lentil Spinach Stew

Creamy Lentil Spinach Stew

with naan bread and broccoli

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If you're looking for a healthy and hearty meal that skips the meat but doesn't skimp on seasonings, this veggie lentil curry is one to try. Full of gorgeous greens and well-balanced flavours, this dish is definitely what you could call a one-pot wonder.

Tags:Veggie•One Pot Wonder•Vegan
Allergens:Wheat•Celery
Total Time40 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 piece

Garlic

1 piece

Ginger

1 piece

Onion

1 piece

Broccoli

1 piece

Lime

1 pack

Lentils

1 pack

Coconut Milk

2 piece

Naan

(ContainsWheat)

60 g

Baby Spinach

5 g

Coriander

1 sachet

Vegetable Stock

(ContainsCelery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)753 kcal
Energy (kJ)3150 kJ
Fat21.28 g
of which saturates15.26 g
Carbohydrate103.18 g
of which sugars28.31 g
Dietary Fiber9.56 g
Protein22.17 g
Cholesterol0 mg
Salt4.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Dilute the vegetable stock with 280ml hot water (double for 4p).
  • Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Cut the lime into thick wedges.
  • Halve, peel and chop the onion into small pieces. Roughly chop the coriander (stalks and all).
  • Cut the broccoli into florets (like small trees). Halve any large florets.
2
  • In a pot, heat a drizzle of oil over medium-high heat.
  • Fry the onion, garlic and ginger for 1-2 mins. Season with salt and pepper.
  • Drain and rinse the lentils in a sieve. Add the lentils and diluted stock to the pot.
  • Cover and simmer for 15-20 mins, stirring frequently. Add a little water if the lentils stick.
3
  • Add the coconut milk to the pot.
  • Simmer for another 12-15 mins, covered, until the mixture has thickened slightly. Stir occasionally.
4
  • When the stew has 5-8 mins left to cook, add the broccoli to the pot.
  • Season with salt and pepper, mix well, cover and simmer.
  • Lightly moisten the naan breads with a little water.
  • Bake them for 3-5 mins to warm them up.
5
  • When the broccoli is cooked, add the spinach to the pot (reserve just a few leaves for serving).
  • Season to taste with salt and pepper. 
  • Mix well and cook for 2 mins.
6
  • Serve the stewed lentils in bowls.
  • Squeeze lime juice to taste.
  • Arrange a few leaves of fresh spinach on top, then sprinkle with coriander.
  • Serve with the naan alongside.