Tuscan Lentils Potatoes & Spinach

This dish is simple, affordable, nourishing and delicious!  Somewhere between a soup and a stew, even a Dal if you add some curry style spices. Spice it up and swap out ingredients as you like. This dish is versatile; its works well with all sorts of fun and tasty additions and can be served as a starter, main or a side dish.

  • Prep 10 mins
  • Cook Time PC 10mins | Stove 40mins
  • Difficulty Low
  • Serving4
  • Low fat

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  • Restorative

    Restorative ingredients and recipes guided by traditional wisdom & modern practices that help enhance your natural healing, detoxification & elimination process.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Anti Oxidants

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Click items to add to your shopping list

  • 1 tbsp olive oil
  • 2 - 4 garlic cloves - finely chop
  • 2 celery stalks - finely diced
  • ½ cup parsley - finely chop
  • ½ - 1 tsp dried chilli flakes
  • 1 cup lentils - pardina | puy | brown |green
  • 1 big can Crushed tomatoes | 28oz | 784g
  • 4 cups water or stock
  • 3 potatoes: peel + small dice = 3cups
  • 4 cups spinach leaves
  • 1 teaspoon sea salt
  • 20 grinds black pepper
Add ALL ingredients to shopping list


Tuscan Lentils Potatoes & Spinach


PRESS SAUTE button ADD olive oil, garlic, celery, parsley, chilli flakes & saute 4mins – stir often


ADD lentils, crushed tomatoes, salt & potatoes.  LOCK LID pressure cook 10mins.  Quick-release.  If you would like it a little thicker, then saute it for a few minutes to reduce with the lid off.


STIR IN SPINACH, salt & pepper.  TASTE adjust salt & spice.   SERVE in bowls garnished with fresh parsley. 



SAUTE  olive oil, garlic, celery, parsley, chilli flakes & saute 4mins – stir often – in a stainless pot, medium heat.


ADD lentils, crushed tomatoes – lid on simmer 20mins – stir occasionally


ADD POTATOES  simmer 10-20 mins until both lentils & potatoes are tender.  Cooked = tender veg + thick stew style consistency.  Add more water if needed or reduce with lid-off if too watery when vegetables are almost cooked. Turn off heat. 


STIR IN SPINACH, salt & pepper.  TASTE adjust salt & spice.  SERVE in bowls garnished with fresh parsley. 

Tips + Suggestions

SERVING IDEAS: with sourdough, parmesan, cashew parmesan, topped with steamed greens or accompanied with a side salad and a cheese board with crackers and wine. 


CANNED tomatoes – you can use x2 small 14.5 oz | 411g if you don’t have a large one.  You may need to reduce it a little longer.


SPICE IT UP add more chilli to taste or make it more eastern or Indian flavoured spices like cumin, coriander, curry, and cardamom.


PEEL POTATOES or not; you do not need to peel potatoes; it is up to you, and what textures you like some peels will fall off during cooking.  I do not peel the potatoes when cooking this for myself when serving it to guests I do.


SWAP Potatoes for Sweet Potatoes or squash.  Kale or Swiss Chard for Spinach.   Red Lentils.  Cooking times may vary.