Cream of Spinach

Ever since I came across this green stew recipe on Pinterest I knew I would try it and I would love it. I made it last night and in 30-40 minutes I had a warm and delicious meal, green and full of nutrients. A real portion of comfort food .

The stew contains lentils, potatoes and spinach, lots of green parsley and is served with a gremolata made of fresh parsley leaves, minced garlic and grated lemon zest. It completed the stew in a way that couldn't be more delicious!

Gremolata ingredients:

• The peel of a lemon
• A bunch of parsley leaves
• Three cloves of garlic

Stew ingredients:

• One tablespoon olive oil
• One medium yellow onion
• Three cloves of garlic
• A stick of apio
• A teaspoon of cumin
• A teaspoon of coriander seeds
• Salt and pepper
• 4 large yellow potatoes
• 150g lentils
• 6-700ml vegetable soup
• 250g baby spinach
• A bunch of parsley leaves
• Two tablespoons tahini

Instructions:

1. Saute the onion, garlic, and celery stalk in olive oil for 5 minutes over medium heat.
2. Add the spices and leave the mixture on the heat for another minute.
3. Add the diced potatoes, then the lentils. Stir and add the vegetable broth.
4. Put the lid on and let the stew simmer for 25-30 minutes.
5. When the lentils and potatoes are cooked, add the spinach, stir and leave on the heat for another minute, then add the chopped parsley.
6. Transfer half of the stew to a blender, add two tablespoons of tahini and blend until you get a creamy mixture.
7. Pour the mixture over the rest of the stew and mix well. If it's too thick, add more vegetable broth.
8. Transfer to plates and top with gremolata, chilli seeds, olive oil and crispy chickpeas (optional, but tasty).
9. Serve with toasted bread. The pumpkin seed slices from @michaelartisanbakery went great 🥖