Red Lentil Stew with Spinach, Tomato and Feta

A hearty stew of red lentils, spinach and tomatoes, seasoned with oregano and lemon. The crumbled feta and a splash of olive oil make it a filling main course.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 150 g Red lentils
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Stück Carrot
• 1 Stück Red bell pepper
• 400 g Peeled tomatoes (canned)
• 200 g Baby spinach
• 600 ml Water
• 3 EL Olive oil
• 1 TL Dried oregano
• 1 TL Sweet paprika powder
• 1 Stück Lemon (juice and zest)
• 100 g Feta
• Salt
• Pepper

Method

1. Finely dice the onion and garlic, and cut the carrot and bell pepper into small cubes.
2. Heat the olive oil in a large pot and sauté the onion, carrot and bell pepper for about 5 minutes. Briefly toast the garlic, paprika powder and oregano along with them.
3. Rinse the red lentils under cold water, add them to the pot together with the tomatoes and the water, bring to a boil and simmer over medium heat for about 20 minutes, until the lentils are soft. Stir occasionally.
4. Stir in the spinach and let it wilt. Season with salt, pepper and lemon juice.
5. Crumble the feta. Ladle the stew onto plates and serve with feta, lemon zest and a splash of olive oil.