Spinach Pesto

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Ingredients

4 servings

8
400 g
2
2
250 g Pita breads
Canned lentils
Aubergines
Red bell peppers
Cherry tomatoes 200 ml
140 g
1 TBL sp
20 g
4 TBL sp
2
2 cloves (Greek) yoghurt (soy or coconut)
Tomato paste
Chili flakes
Mint (fresh)
Olive oil
Onions
Garlic

Prep

10 min

1. Dice onion and mince garlic
2. Cut aubergine into slices
3. Halve cherry tomatoes
4. Cut onion into rings
5. Cut bell pepper into cubes
6. Finely chop mint
7. Preheat oven to 240°C

Cook

25 min

Add everything except for the yoghurt and half of the mint to the pan

drain lentils before adding, mix ~1 min

Cover with lid and bring to a simmer

med/high heat, stir occasionally ~30 min

In the meantime, bake pita breads in the oven

~6 min at 240°C

Mix the other half of the mint through the yoghurt

~1 min

Serve stew with pita bread and yoghurt