Lentil Stew with Spinach and Toasted Cheese Baguette
A hearty lentil stew with fresh spinach and a toasted cheese baguette—an inviting dish from the soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g green lentils
- 3 tomatoes
- 1 onion
- 1 Garlic clove
- 2 tbsp plant oil
- 1 l vegetable broth
- Salt
- Pepper (freshly ground)
- 200 g fresh baby spinach
- 4 baguette slices
- 100 g Camembert
Instructions
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1.
Rinse the lentils, drain and soak overnight in water. Blanch the tomatoes, cool, peel, core and cut into bite‑size pieces. Dice the onion and garlic finely and sauté in hot oil until translucent. Drain the lentils, add the tomato pieces, pour in broth, season with salt and pepper, and simmer over medium heat for about 40 minutes.
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2.
Preheat the oven grill. Meanwhile, rinse, wash, dry and roughly chop the spinach; add it to the soup 10 minutes before cooking is finished. Slice the cheese, place on baguette slices, and broil until golden‑brown. Taste the stew one more time, ladle into warmed bowls, and serve with a toasted baguette slice on top.
