Vegan Persian Style Adas-e-Esfenaj (Lentils and Spinach Stew)

This vegan version of classic Persian dish Adas-e-Esfenaj is an easy yet flavorful lentil and spinach stew that can be made in just 30 minutes! It’s packed with nutrition too!

Cooking Equipment:

Saucepan, spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Lentils, Spinach Stew

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup green lentils

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

2 cups vegetable broth or water

2 cups fresh spinach leaves, chopped

Salt and pepper to taste

Cooking Instructions:

In a medium saucepan over medium heat, heat the olive oil. Add the onion and garlic and cook until softened.

Add the cumin, coriander and turmeric powder to the pan and stir to combine. Cook for another minute or two until fragrant.

Add the lentils to the pan along with the vegetable broth or water. Bring to a boil then reduce heat to low and simmer for 20 minutes or until lentils are tender.

Add the chopped spinach leaves to the pan and stir to combine. Simmer for another 5 minutes or until spinach is wilted. Season with salt and pepper to taste. 5

Nutrition:

Calories – 250; Fat – 2g; Carbohydrates – 40g; Protein – 12g; Fiber – 8g

This vegan version of classic Persian dish Adas-e-Esfenaj is an easy yet flavorful lentil and spinach stew that can be made in just 30 minutes! It’s packed with nutrition too!

Rating:

Did You Know?

Fesenjan, a stew made with pomegranate and walnuts, is one of the most popular dishes in Iran.