One-Pan Moroccan Spiced Lentil & Spinach Ragout with Garlic Tahini

Ancient Legumes with Modern Biochemical Benefits

French green lentils (Puy lentils) retain their structural integrity during cooking, providing a satisfying bite alongside impressive nutritional credentials. They furnish **slow-burning complex starches**, plant iron, potassium, and over 18 grams of clean dietary protein per cup.

This one-pan Moroccan stew combines tender lentils, aromatic cumin, smoked paprika, turmeric, and fire-roasted tomatoes with a mountain of fresh baby spinach, finished with creamy crushed garlic tahini.

Ingredients (Serves 4) - 1.5 cups French green lentils, rinsed - 1 medium yellow onion, finely diced - 3 cloves garlic, minced - 1 tbsp freshly grated ginger - 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked paprika - 1 can (14 oz) organic fire-roasted diced tomatoes - 3.5 cups low-sodium vegetable broth - 4 cups fresh organic baby spinach - **Garlic Tahini Drizzle:** 3 tbsp raw stone-ground sesame tahini, 2 tbsp warm water, 1 tbsp lemon juice, 1 small grated garlic clove, and sea salt.

Cooking Method 1. Sauté diced onion, garlic, and ginger in 1 tbsp olive oil in a Dutch oven over medium heat for 4 minutes until translucent. 2. Stir in the spices and toast for 60 seconds until fragrant. 3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. 4. Fold in baby spinach and cook for 2 minutes until wilted. 5. Ladle into wide shallow bowls and drizzle generously with garlic lemon tahini.