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+ servings
Spicy Lentil and Spinach Stew with Roasted Broccoli
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5 from 1 vote

Spicy Spinach and Lentil Stew with Roasted Broccoli

Load up on leafy greens with this spicy spinach and lentil stew with roasted broccoli. Serve with minty coconut yogurt and bread.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: broccoli, chilli, coconut yogurt, lentils, spinach, za'atar
Servings: 2 people

Ingredients

For the roasted broccoli

  • 1 head broccoli cut into florets
  • 2 tbsp olive oil
  • salt and pepper to season

For the spicy stew

  • 1 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 inch root ginger grated
  • 0.5 tsp chilli flakes
  • 1 tbsp cornflour
  • 200 grams puy lentils pre-cooked
  • 1 courgette diced
  • 400 millilitres vegetable stock
  • 150 grams spinach
  • salt and pepper to season

For the minty yogurt

  • 4 tbsp coconut yogurt
  • 1 bunch fresh mint leaves only, shredded

To serve

  • 2 lemon wedges
  • 2 tbsp za'atar
  • 2 slices sourdough or flatbread of your choice

Instructions

To roast the broccoli

  • Pre-heat your oven to 180C / 356F / gas mark 4.
  • Place the broccoli florets onto a baking tray and drizzle with the olive oil and salt and pepper. Toss them to ensure they are all covered.
  • Roast the broccoli in the oven while you cook the stew, checking on them every 15 minutes to ensure they are browning evenly.

For the stew

  • While the broccoli is roasting, heat the oil in a saucepan over a medium heat.
  • Add the onion to the sauce pan with a pinch of salt and fry them for 10 minutes or until soft and translucent.
  • Add the garlic, ginger and chilli flakes to the pan and cook for 1-2 minutes.
  • Mix the cornflour with a splash of water to form a paste.Add this to the sauce pan along with the lentils, courgette and the vegetable stock. Stir this well to ensure there are no lumps of cornflour.
  • Place a lid on the stew and let simmer for 20 minutes or until the courgette is cooked through.
  • Add the spinach to the pan and stir until wilted. Season to taste.

To serve

  • Spoon the stew into deep bowls and top with the roasted broccoli.
  • Squeeze the lemon over the broccoli and add to the edge of the bowl.
  • Sprinkle over the za'atar and then serve the dish with a big slice of bread (or a flatbread of your choosing).