Ingredients
Equipment
Method
- Prepare the gremolata: In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, ground coriander, and ground cumin. Cook for 1 minute more until fragrant.
- Season with salt and pepper to taste. Add the chopped potatoes and rinsed green lentils to the pot.
- Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the potatoes and lentils are tender.
- Stir in the baby spinach, chopped parsley, and chopped basil. Cook until the spinach has wilted, about 2-3 minutes.
- In a small bowl, whisk together the tahini and lemon juice until smooth. Stir this mixture into the stew.
- Add the gluten-free tamari soy sauce and chili flakes, if using. Stir to combine.
- If the stew is too thick, add more vegetable stock or water to reach your desired consistency.
- Ladle the stew into bowls. Garnish with the prepared gremolata, a drizzle of olive oil, and extra chopped parsley and basil, if desired. Serve with additional lemon wedges.
Notes
This stew is a complete meal on its own, but it can also be served with crusty bread for dipping. For a different flavor profile, you can substitute the green lentils with brown or French lentils. If you don't have tahini, you can omit it, but it adds a lovely creaminess to the stew.