Creamy Green Lentil Stew – Recipes – Cantina Mesa

Ingredients

• 3 tbsp avocado oil
• 1 cup sweet onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 3 cups russet potatoes, diced into 1-inch pieces
• 2 cups green lentils, rinsed and sorted for stones
• 5 cups vegetable broth or water
• ½ cup white wine
• 3 cups baby spinach
• ½ cup cilantro, chopped
• ½ cup fresh basil leaves, chopped
• ¼ cup tahini
• Juice of 1 organic lemon