Spinach and Herb Stew with Crispy Lentils

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a non-stick baking sheet, toss the lentils with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 15 minutes, stirring halfway through, or until slightly crispy. Set aside.
  3. Meanwhile, in a large skillet over medium-high heat, brown the onion in the remaining oil for 5 minutes. Add the garlic and turmeric. Continue to cook over medium heat for 2 minutes while stirring. Add the broth. Bring to a boil. Simmer for 10 minutes or until the liquid is reduced by one-third.
  4. Add the spinach and herbs to the skillet. Mix well. Cook for 2 minutes or until the spinach is just wilted. Season with salt and pepper.
  5. Serve the stew in shallow bowls. Top with the rice and crispy lentils. Garnish with yogurt and fresh herbs. Serve with lemon wedges.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.