🍽️ Creamy Lentil and Spinach Stew with Yogurt Dressing

Name: Creamy Lentil and Spinach Stew with Yogurt Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g red lentils; 400 g spinach; 300 g carrots; 1 onion; 2 garlic cloves; 4 tbsp olive oil; salt; pepper; 1 tsp curry powder; 500 ml vegetable broth; 150 g yogurt (3.5% fat); 1 tbsp sesame seeds (15 g each)

387 kcal · 30 min · 4 servings

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Ingredients

200 g red lentils
400 g spinach
300 g carrots
1 onion
2 garlic cloves
4 tbsp olive oil
salt
pepper
1 tsp curry powder
500 ml vegetable broth
150 g yogurt (3.5% fat)
1 tbsp sesame seeds (15 g each)

Instructions

1. Place the lentils in a pot and cover them with twice the amount of boiling water.
2. Cook the lentils for 10 to 12 minutes until they are still firm to the bite.
3. Pour the lentils into a sieve and let them drain well.
4. Wash the spinach thoroughly and remove any tough stems.
5. Chop the washed spinach into coarse pieces.
6. Peel the carrots and cut them into small cubes of about one centimeter.
7. Peel the onion and the garlic clove and chop both finely.
8. Heat the oil in a pot over medium heat.
9. Sauté the onions, garlic, and carrots in the hot oil for 5 minutes.
10. Season the vegetable mixture generously with salt, pepper, and curry powder.
11. Pour in the broth and bring the mixture to a boil.
12. Stir in the chopped spinach and let the dish simmer for 2 minutes.
13. Fold in the drained lentils and warm everything through for 2 to 3 minutes.
14. Finally, adjust the seasoning of the stew with salt and pepper to taste.
15. Fill the hot stew into bowls or on deep plates.
16. Whisk the yogurt with a pinch of salt until smooth and creamy.
17. Drizzle or spread the yogurt over the stew.
18. Sprinkle the dish with sesame seeds and serve immediately.

Nutrition per serving

kcal: 387
Protein: 18 g · Fett/Fat: 20 g · Carbs: 34 g