Serves: 4
Prep: 5 mins
Cook: 20 mins


Nutrition per serving:

282 kcal
11g Fat
31g Carbs
16g Protein


   What you need :     

• 1 tbsp. coconut oil

• 14 oz. (400g) spinach, fresh

• 2 cups (400g) lentils, can, drained

• 1 ½ cup (300g) chickpeas, can, drained

• ½ cup (15g) parsley, chopped

• ½ cup (15g) basil, chopped

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 2 tbsp. tahini

• 2 cups (500ml) vegetable stock

  What do you need to do :     

  • Heat a large pot over medium heat, add the spinach with a splash of water and cook until wilted. Remove from pan and allow to cool.

  • In the same pot heat the coconut and cook the onion and garlic until frequent and soft.

  • Add the cumin and coriander powder and mix well, fry together with the onion for another 2 minutes.

  • Next, add the lentils and pour in the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered.

  • Put the spinach together with the parsley and basil in a high-speed 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.