Herby Green Lentil Stew with Caramelised Onions & Yoghurt

Method

1. Add the herbs and spinach to a food processor and blitz until smooth. Add a splash of stock if needed to loosen.
2. Heat a large pan over medium heat and add the oil. Add the sliced brown onion and cook for 5-7 minutes until soft and lightly golden.
3. Stir in the garlic, turmeric, coriander, and cinnamon. Cook for 1 minute until fragrant.
4. Add the lentils and stir to coat in the spices. Pour in the stock and the green herb mixture and add the lemon zest.
5. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until the lentils are tender. Season with salt and pepper.
6. Meanwhile, heat oil in a frying pan over medium heat. Add the red onion with a pinch of salt and cook for about 10 minutes, stirring occasionally, until soft and caramelised.
7. Serve the lentil stew in bowls. Top with yoghurt, caramelised onions, extra herbs, and a squeeze of lemon juice!