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
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- 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.
- Low fat
Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.
- 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.
- Restorative
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Ingredients
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Method
Tuscan Lentils Potatoes & Spinach
INSTANT POT PRESSURE COOK
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.
STOVETOP
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 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.