Spinach and Herb Stew with Crispy Lentils | RICARDO

Ingredients

• 1 can (14 oz/398 ml) lentils, rinsed and drained
• ¼ cup (60 ml) olive oil
• 1 onion, thinly sliced into half-moons
• 2 garlic cloves, chopped
• 1 tsp ground turmeric
• 4 cups (1 litre) low-sodium chicken or vegetable broth
• 6 cups (140 g) baby spinach, coarsely chopped
• 1 cup (35 g) dill, coarsely chopped, plus more for serving
• ½ cup (20 g) parsley, coarsely chopped, plus more for serving
• ½ cup (20 g) cilantro, coarsely chopped, plus more for serving
• ¼ cup (10 g) mint, coarsely chopped, plus more for serving
• 2 cups (300 g) cooked basmati rice, hot
• ½ cup (125 ml) plain Greek yogurt
• Lemon wedges, for serving