Vegan spinach stew recipe

Vegan spinach stew recipe

Food and Me Club
A super tasty Vegan spinach stew that is on the table in just 25 minutes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch, Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 282 kcal


  • 14 oz Spinach fresh
  • 2 cups Lentils drained from can
  • 1 1/2 cups Chickpeas drained from can
  • 2 cloves Garlic chopped
  • 2 tbsp Tahini
  • 1 tbsp Coconut oil
  • 1/2 cup Parsley chopped
  • 1/2 cup Basil chopped
  • 1 Onion chopped
  • 2 cups Vegetable stock
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander


  • Heat a large pot over medium heat, add the spinach and a splash of water. Then cook until wilted. Remove from pan and allow to cool.
  • n the same pot, heat the coconut oil and cook the onion and garlic until soft.
  • Combine the cumin and coriander powder with the onion mixing well and fry for another 2 minutes.
  • Then, add the lentils and the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered.
  • Stick the spinach, parsley and basil in a blender or food processor and mix until smooth. Stir in the tahini and season with salt and pepper
  • Add the spinach mixture and chickpeas to the lentils and warm through to serve.


Serving: 1personCalories: 282kcalCarbohydrates: 31gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 568mgPotassium: 1796mgFiber: 38gSugar: 8gVitamin A: 10411IUVitamin C: 46mgCalcium: 226mgIron: 13mg
Keyword Vegan spinach stew recipe
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